Vietnamese Rice Noodle Salad
Top the basic salad with whatever protein you choose — stir-fried or leftover meat or shellfish, even store-bought Spring Rolls.
Servings
1Main Serving
Servings
1Main Serving
Ingredients
  • 1cup Prepared Rice Vermicelli
  • 1/2cup Bean sprouts, or shredded lettuce
  • 1/2cup Vegetablescucumber, carrot, bell pepper, green onion
  • 1/4cup Fresh herbsCilantro, Thai basil, Mint, Sweet Basil
  • 1serving Protein of choice, including Spring Rolls
  • 1/4cup Nuoc Cham (See Recipe)
  • Additional herbs and thinly sliced green onionfor garnish
Instructions
  1. Prepare Nuoc Cham in advance.
  2. Prepare rice noodles by soaking them in very hot (boiling) water for 10 minutes. Drain just before serving.
  3. Prepare vegetables with a mandolin slicer set for julienne strips, by peeling strips with a vegetable peeler, or by slicing thinly. Cut strips into bite-sized lengths.
  4. Choose a topping protein, and have it ready. Leftover cold meats work well. Servings of stir-fried meat or shrimp are also tasty. Thin slices of grilled meats are excellent. Spring rolls or Imperial Rolls can be prepared from frozen products, or reheated from a deli purchase.
  5. In a serving bowl, layer as follows: Bean sprouts or lettuce, drained rice noodles, vegetables, herbs, protein, optional spring rolls. Drizzle with a generous amount of Nuoc Cham. Garnish with more herbs and/or thinly sliced green onion.
  6. Serve immediately. Eat with chopsticks. Slurp a lot.