Vietnamese Noodle Salad Bowl Recipes

FRESH AND EASY VIETNAMESE NOODLE SALAD

Steps:

• Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
• In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

VIETNAMESE NOODLE SALAD

Steps:

• A pinch of brown sugar goes in to a small deep bowl, mixed with the juice of a lime and a teaspoon each of fish sauce and mirin (sweet rice wine). Add in 2 teaspoons of vegetable oil (or any other plain oil), ½ a minced garlic clove and half a red chilli chopped small with the seeds in. Give this Asian broth a stir to mix and add in 3 shredded spring onions. Leave to sit for an hour or so.
• Put a portion of dried rice or glass noodles in a bowl of boiling water and leave to one side until soften.
• As the noodles soften, chop 150g of sweetheart cabbage fairly finely and shred a carrot with a vegetable peeler and slice a couple of radishes, rough chopped 10g of fresh mint and tear up 20g of coriander and a cooked chicken breast.
• When the noodles are softened drain and run through with cold water to cool them mostly, but a little warmth helps it take on flavour.
• Mix all of the ingredients together well to coat in the noodles, vegetables and chicken in the piquant-Asian liquor. It works best if you leave it to stand for at least 30 minutes. If you're leaving to stand longer (over might for example) then cover and pop it in the fridge and only add the mint and coriander before serving, amkkng sure it's room temperature.
• Apply to your face - preferably al fresco in a sunny park with crisp white wine on a lovely picnic.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.