Vietnamese Inspired Breakfast Bowl with Black Pudding and Fried Egg

A flavorful and satisfying breakfast bowl combining the richness of black pudding with the lightness of rice noodles and the freshness of Vietnamese flavors. The lemongrass drizzle adds a bright and zesty finish.

Prep Time

15 minutes

Total Time

30 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.17/serving

Season:

🌸 Spring

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

British•Asian

Main Ingredient:

Eggs•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

200gBlack Pudding(Good quality black pudding)

£1.75

200gDried Rice Noodles(Thin rice vermicelli works well)

£1.50

4Eggs(Free-range if possible)

£1.20

4Spring Onions(Finely sliced)

£0.70

1small bunchFresh Coriander(Roughly chopped)

£0.80

1small bunchFresh Mint(Roughly chopped)

£0.80

100gBean Sprouts(Optional)

£0.60

2tbspVegetable Oil(For frying)

£0.05

2stalksLemongrass(Finely minced)

£0.50

1inchGinger(Finely grated)

£0.30

2clovesGarlic(Minced)

£0.10

2tbspSoy Sauce(Low sodium preferred)

£0.10

1tbspLime Juice(Freshly squeezed)

£0.15

1tspMaple Syrup(Or honey)

£0.10

0.3tspChili Flakes(Optional, for heat)

£0.05

1tbspWater(To adjust drizzle consistency)

Total Cost

£8.70

£2.17 per serving

Instructions

1.
Cook the rice noodles according to package directions. Drain and set aside.
2.
Prepare the lemongrass drizzle: In a small saucepan, combine minced lemongrass, grated ginger, minced garlic, soy sauce, lime juice, maple syrup, and chili flakes (if using). Heat gently over low heat for 5-7 minutes, stirring occasionally, until slightly thickened. Add water to adjust to desired consistency.
3.
Crumble the black pudding and fry in a pan over medium heat until crispy and heated through.
4.
Fry the eggs to your liking (sunny-side up or over easy are recommended).
5.
Assemble the bowls: Place cooked rice noodles in a bowl. Top with crumbled black pudding, fried egg, spring onions, coriander, mint, and bean sprouts (if using).
6.
Drizzle generously with the lemongrass drizzle and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (225g)

475 kcal / 1987 kJ

Carbs

37g

14% of RDA

Fat

26g

37% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier kick, add a finely chopped chili to the lemongrass drizzle.

Garnish with a wedge of lime for extra zing.

You can add other toppings like pickled carrots or shredded cucumber for added texture and flavor.

If you don't have rice noodles, you can substitute with another type of noodle, such as egg noodles or soba noodles.

Cooking Equipment

Frying Pan

Small Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a finely chopped chili to the lemongrass drizzle.

Garnish with a wedge of lime for extra zing.

You can add other toppings like pickled carrots or shredded cucumber for added texture and flavor.

If you don't have rice noodles, you can substitute with another type of noodle, such as egg noodles or soba noodles.

Vietnamese Inspired Breakfast Bowl with Black Pudding and Fried Egg

Ingredients

Instructions