Xu Hướng 6/2023 # Calories In Wagamama Seared Nuoc Cham Tuna Kokoro Bowl, Nutrition Information # Top 7 View | Raffles-hanoi.edu.vn

Xu Hướng 6/2023 # Calories In Wagamama Seared Nuoc Cham Tuna Kokoro Bowl, Nutrition Information # Top 7 View

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Activity Levels

Work / Day Activity Level

Light – Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver.

Moderate – On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer.

Heavy – Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker.

Leisure Activity Level

Inactive – Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores.

Moderately active – Do light to moderate intensity exercise 3-4 times a week. E.g. going to the gym / swimming / cycling / horse riding / dance classes / playing golf. Daily dog walking (brisk pace, twice a day).

Very active – You exercise almost every day of the week doing high intensity training such as running, spinning, team or competitive sports. Or regularly undertake activities such as heavy gardening, heavy DIY work.

Saigon Chicken Vermicelli Bowls With Pickled Carrots And Nuoc Cham Dressing

Transfer the vermicelli to individual bowls. Arrange the chicken, carrots, cabbage, cashews, and basil on top. Garnish with as much sambal oelek as you like and serve with the nuoc cham dressing.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices. While the chicken cooks, prepare the garnishes and dressing.

In a small bowl, combine the carrots and 1 tablespoon [2 TBL] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Bring a medium sauce pot of water to a boil. Add the vermicelli rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water heats and the noodles cook, prepare the rest of the meal.

In a medium bowl, combine the chicken and hoisin marinade and turn to coat. Let stand while you prepare the noodles and carrots.

In order to bring you the best organic produce , some ingredients may differ from those depicted.

20-Minute Meal

Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing




Family-Friendly, Gluten-Free, Soy-Free, Dairy-Free

2 Servings,

710 Calories/Serving



Bún (vermicelli rice noodles) and gà nướng (grilled chicken) team up with a third Vietnamese staple, tương đen (hoisin) for a delicious 20-minute meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2

(2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we’ll put a note in your bag.

Chicken options:

2 to 4 boneless skinless chicken thighs (about 10 ounces total)

2 boneless skinless chicken breasts (about 6 ounces each)

Sunbasket hoisin marinade (almond butter – coconut aminos – pumpkin – dried plums – molasses – coconut vinegar – sesame oil – kosher salt – granulated garlic)

5 ounces vermicelli rice noodles

1 organic lime

¼ pound organic shredded carrots

2 tablespoons cashews

4 or 5 sprigs organic Thai (or Italian) basil

Sunbasket nuoc cham base (fish sauce – fresh garlic – coconut sugar)

5 ounces organic shredded Savoy or other cabbage

1 tablespoon sambal oelek (optional)

Chef’s Tip

Traditionally a dipping sauce, the dressing for these bowls, known as nước chấm in Vietnamese, is tailor-made for customizing. Feel free to adjust it to your liking by adding a sprinkling of sugar for a little more sweetness, another squeeze of lime for more brightness, or a splash of your favorite fish sauce for complexity.

Grill It

Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories: 710, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 130mg (43% DV), Sodium: 970mg (40% DV), Carbohydrates: 84g (28% DV), Total Sugars: 13g, Added Sugars: (molasses, coconut sugar): 3g (6% DV). Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Nuoc Cham Sauce Recipe

Amount Per 1 Serving Calories


Kcal (95 kJ)

Calories from fat 0.09 Kcal % Daily Value* Total Fat 0.01g 0%

Sodium 943.28mg 39%

Potassium 45.75mg 1%

Total Carbs 5.25g 2% Sugars 4.53g 18%

Dietary Fiber 0.03g 0% Protein 0.67g 1% Vitamin C 2.6mg 4% Iron 0.1mg 1% Calcium 11.7mg 1% Amount Per 100 g Calories


Kcal (153 kJ)

Calories from fat 0.14 Kcal % Daily Value* Total Fat 0.02g 0%

Sodium 1517.76mg 39%

Potassium 73.61mg 1%

Total Carbs 8.45g 2% Sugars 7.29g 18%

Dietary Fiber 0.05g 0% Protein 1.07g 1% Vitamin C 4.2mg 4% Iron 0.2mg 1% Calcium 18.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Find out how many calories should you eat.

Nuoc Cham (Vietnamese Dipping Sauce)

Elevate your spring rolls with the most magical Vietnamese condiment of all. This Nuoc Cham Recipe has perfect levels of sour, sweet, salty, savory and spicy!

Well, it turns out you can make a delicious Vietnamese nuoc cham that will be the star of your dinner in no time flat! Seriously, five minutes in the kitchen is all it takes.

Today’s post is all about the most magical of Vietnamese condiments. How to make it, what to eat with it and even some culinary pitfalls to avoid.

If you’ve ever wondered about nuoc cham, this one is for you!

Nuoc cham is the absolutely delicious Vietnamese dipping sauce that tends to accompany fried spring rolls ( Chả giò), pan fried crepes ( Bánh xèo) and rice noodle dishes ( Bún).

This ubiquitous condiment is a mixture of fish sauce ( nước mắm), garlic, palm sugar, lime juice, a splash of water and (sometimes) bird’s eye chilis.

In this home chef’s opinion, the most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy.

However from an ingredients perspective, finding and using a good fish sauce – or nuoc mam – is the key to full on flavor!

I’m a big fan of (a Vietnamese fish sauce). I tend to use it when making dipping sauces, or when the fish sauce will be out front and super noticeable. Biggest drawback though is price. It’s pretty expensive compared to other brands.

When using fish sauce as an ingredient in a larger composed recipe, I tend to use , or Three Crabs .

They all differ slightly in saltiness and assertiveness. So, when it comes to finding your preferred brand, there may be a bit of trial and error involved.

Interesting note: Ben loves fish sauce so much that he lists the salty, briny, whiskey colored liquid as the number one reason he could never go fully vegan.

Yep, it’s that good!

Wait, isn’t it all fish sauce?

What’s the difference between nuoc mam and nuoc cham?

This bit confused me at one point too.

Nuoc mam is technically unadulterated fish sauce. Nuoc cham is the dipping sauce we’re making here today (that happens to use nuoc mam as a central ingredient).

Confused? Not to worry! Hereis a great article on the matter. And here is another!

Now, let’s get on to the important business… cooking and eating!

Dissolve in lukewarm water. Then whisk in lime, fish sauce, minced garlic and Thai chiles. I like to let my nuoc cham sit at room temperature for a few minutes so all of the flavors marry well. But that’s an optional step. You can dig in right away if you’d like.

It doesn’t get much more simple than that!

How does restaurant style nuoc cham differ from this one?

Most of the same ingredients tend to be in use when you get your spring roll sauce or dipping sauce for your Vietnamese bun delivered to the table when dining out.

However, I’ve found – at many Vietnamese restaurants in the States, their nuoc cham recipes can tend to be on the sweeter side. More so than the well balanced mixes I’ve had in Vietnam. That heavy handedness with the sugar can result in a nuoc cham that loses some of it’s natural nuance.

That said, there’s a place in our neighborhood in Brooklyn that has a nuoc cham sauce so finely tuned, I feel like I’m sitting on a small plastic stool in Hue inhaling my noodles every time we drop in for a bite.

I’d like to think that my own mixture is closer to a well balanced, authentic nuoc cham – with the fish sauce and chili a bit more forward in the mix.

You’ll just have to try it and decide for yourself!

The Vietnamese language is full of rising, falling and flat tones that can render the same word with different meanings depending on the delivery. Getting it right can seem like an impenetrable fortress to someone just getting started.

For me, I just had to get used to the fact that I’m saying stuff the wrong way when I travel and when I eat out.

The phonetic spelling is: nɨ́ək tɕə̌m.

But that doesn’t clear much up, right?!

To say nuoc cham with something approaching accuracy, say nuoc as ‘nook’ (like the Barnes & Noble e-reader). And say cham as ‘chum’ (like an old friend from your days at school).

That’s how it was explained to me – and it’s worked at restaurants sufficiently well to this point!

No matter how you say it, though – the most important thing about food is that it tastes delicious and makes you want more.

I hope you love this nuoc cham recipe as much as I do – and that it elevates your spring rolls to pro-status!

Other simple, delicious Vietnamese recipes: Nuoc Cham (Vietnamese Dipping Sauce)

Did you make this recipe?

Tag @misspickledplum on Instagram and hashtag it #misspickledplum

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