Vietnamese Herb And Salad Plate Recipes

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VIETNAMESE CALAMARI HERB SALAD



Vietnamese Calamari Herb Salad image

from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs.

Provided by iris5555

Categories     Squid

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

3/4 cup freshly squeezed lime juice (from 6 to 8 large limes)
2 tablespoons sugar
1/4 cup fish sauce
1 red jalapeno chile, and
1 green jalapeno chile, seeded and minced
2 cups loosely packed of fresh mint
2 cups fresh basil
2 cups fresh dill
2 cups flat leaf parsley
2 cups cilantro leaves
1/2 cup chopped red onion
1/2 cup sliced celery (1/4 in. thick)
1 cup whole salted cashews
4 cups vegetable oil
1 lb calamari, cleaned
1/2 cup all-purpose flour
1/2 cup rice flour
1 teaspoon kosher salt (or to taste)
1/4 teaspoon cayenne

Steps:

  • In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
  • In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
  • In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
  • While oil is heating, slice calamari tubes into 1/2-3/4" rings.
  • Put in a small bowl with tentacles. Set aside.
  • In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
  • Drop the calamari pieces into the flour mixture, turning to coat well.
  • Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
  • Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
  • Allow oil temperature to return to 360° between batches.
  • Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
  • Toss gently just until coated.
  • Serve salad immediately, with remaining dressing on the side.

Nutrition Facts : Calories 1190.8, Fat 117.9, SaturatedFat 15.9, Cholesterol 44, Sodium 908.9, Carbohydrate 30.5, Fiber 4, Sugar 5.5, Protein 9.2

BUN (VIETNAMESE HERB NOODLE SALAD)



Bun (Vietnamese Herb Noodle Salad) image

Bun is a traditional Vietnamese herb noodle salad that is dressed with Nuoc Cham Sauce. Many families have their different ways of preparing the sauce, but I like this one the best. If you have a difficult time finding the Thai chili, the Persian cucumbers, or the Thai basil, you can substitute them with a Serrano chili, an English cucumber (1 instead of 2), and sweet Italian basil.

Provided by Sommer Clary

Categories     Vietnamese

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 18

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 garlic clove, minced
1 thai chili, finely chopped
shredded carrot (optional)
1 lb rice vermicelli noodles
1/2 cup sliced garlic, fried
1 1/2 cups fresh mung bean sprouts
2 Persian cucumbers, julienned
1 1/4 cups fresh cilantro leaves
1 1/4 cups fresh mint leaves
1 cup thai basil leaves, roughly chopped
4 scallions, thinly sliced
2 teaspoons ground black pepper
1 cup unsalted dry roasted peanuts, crushed

Steps:

  • Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
  • Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
  • Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
  • Before serving, pour the Nuac Cham sauce over all and toss before serving.

Nutrition Facts : Calories 366.4, Fat 11.6, SaturatedFat 1.9, Cholesterol 47.9, Sodium 569.4, Carbohydrate 55.2, Fiber 5.1, Sugar 5.7, Protein 13.3

VIETNAMESE SALAD ROLLS



Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

  • Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  • Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  • In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  • Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

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