Bun Chay Vietnamese Veggie Rice Vermicelli Salad Recipes

BUN CHAY (VIETNAMESE VEGGIE RICE VERMICELLI SALAD)

Steps:

• The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes.
• I find it easiest to slice the cucumber into thin rounds and then sticks.
• There are 3 ways to serve:.
• One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving.
• Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts.
• Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve.
• Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes.
• The FRESH cilanto, mint and basil are VERY important to the flavor development,.
• ENJOY.

VEGAN VIETNAMESE VEGETARIAN NOODLE SALAD

Steps:

• For the dressing: In a bowl, combine sugar, soy sauce, lime juice and three tablespoons water. Whisk until sugar is dissolved. Add garlic and chilies and let stand for one hour before serving.
• For the salad: Bring a medium-size pot of water to boil. Turn off the heat. Add the noodles to the water and soak until soft, five to eight minutes. Drain, rinsing under cold water, and drain again. Using scissors, cut the noodles into six-inch lengths. Set aside.
• In a wok over high heat, add oil and heat to 350 degrees. Pat the tofu dry with paper towels. Add to wok and fry until golden on both sides, about 3 minutes. Using a wire strainer or spatula, transfer tofu to paper towels, reserving the oil. Turn off the heat. When the tofu is cool enough to handle, cut it into half-inch dice. Set aside.
• Discard all but two tablespoons of the oil in the wok, and return to high heat. When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies. Stir-fry until mushrooms are tender, about three minutes. Add mung bean sprouts, scallions, and soy sauce; stir-fry just until crisp-tender, two to three minutes. Add half a cup of the cucumbers, and cook 30 seconds.
• In a large bowl, combine lettuce, sesame oil, mint, cilantro, basil and cooked vegetables. Toss lightly to combine. Divide the noodles among four (or two) bowls, and top with equal parts of salad. Garnish with remaining cucumbers, roasted peanuts and cilantro sprigs. Pass the dressing separately, to be spooned over the salad.

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Steps:

• Mix dressing ingredients together.
• Set aside.
• Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
• Strain in colander.
• Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
• When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
• Cut into bite sized pieces.
• In each of 4 bowls, divide lettuce and cucumbers.
• Top with vermicelli.
• Arrange chicken on top of pasta.
• Pour about 2 ounces of dressing on each salad.
• Sprinkle with fresh mint and peanuts.
• Remove shells from shrimp and clean.
• Saute shrimp in garlic, shallots and vegetable oil.
• Set aside.
• Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
• Add dressing and set aside.
• Heat grill.
• Season shrimp with salt and pepper and 1T of the chopped basil.
• Grill on both sides and removed when cooked (less than 5 minutes).
• Put cucumber and carrot mixture in the middle of each of 4 plates.
• Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.