Vietnamese Noodle Salad Recipes

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FRESH AND EASY VIETNAMESE NOODLE SALAD



Fresh and Easy Vietnamese Noodle Salad image

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

Provided by Heidi

Number Of Ingredients 12

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots (shredded)
2 cucumbers (seeded and shredded)
4 green onion (chopped)
1 1/2 cups fresh bean sprouts
1/3 cup chopped cilantro
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic (pressed or minced)
1/4 teaspoon crushed red pepper
Lime

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.

VIETNAMESE RICE NOODLE SALAD



Vietnamese Rice Noodle Salad image

This is a good salad for a hot day.

Provided by JEN

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Steps:

  • Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
  • Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  • Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g

VIETNAMESE NOODLE SALAD WITH PULLED PORK



Vietnamese Noodle Salad with Pulled Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice vermicelli
1/4 cup rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons sugar
1 large romaine lettuce heart, chopped (about 6 cups)
2 cups shredded carrots
1 seedless cucumber, halved lengthwise and sliced
2 to 2 1/2 cups pulled pork
1/2 cup packed fresh mint and/or basil, torn if large
1/3 cup salted peanuts, chopped
Sriracha, for topping

Steps:

  • Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
  • Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
  • Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
  • Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE NOODLE SALAD



Vietnamese Noodle Salad image

This recipe draws on the delicate flavours of Vietnamese food and is great as a main or the star of a picnic

Provided by adamldraper

Time 35m

Yield Serves 2

Number Of Ingredients 15

A pinch of brown sugar
1 lime, rinsed
1 tsp of fish sauce
1 tsp of mirin
2 tsp of plain vegetable oil
½ clove of minced garlic
½ a red chilli chopped with seeds in
3 shredded spring onions
1 portion of dried rice/glass noodles
150g of finely chopped sweetheart cabbage
1 carrot peeled in to ribbons
4 finely sliced radishes
10g finely chopped fresh mint
20g of torn fresh coriander
1 cooked chicken breast, toen

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 RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

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 RICE NOODLE SALAD



Vietnamese Rice Noodle Salad image

Categories     Salad     Nut     Pasta     Side     Quick & Easy     Backyard BBQ     Peanut     Summer     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 side-dish servings

Number Of Ingredients 9

4 oz thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Steps:

  • Soak noodles in hot water 10 minutes, then drain in a large sieve.
  • Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
  • Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

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 NOODLE SALAD WITH LEMONGRASS CHICKEN



Vietnamese Noodle Salad with Lemongrass Chicken image

Full of fresh and bold Vietnamese flavors.

Provided by kimmi

Categories     Salad     Pasta Salad     Chicken Pasta Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 21

4 small skinless, boneless chicken breast halves
3 red chile peppers, stemmed
3 cloves garlic
2 stalks lemongrass, white parts only, finely sliced
4 tablespoons olive oil
2 tablespoons fish sauce
2 teaspoons sesame oil
2 teaspoons white sugar
1 teaspoon flaked sea salt
2 tablespoons white sugar
1 medium lemon, juiced
4 tablespoons water, or more as needed
2 tablespoons fish sauce
1 clove garlic, finely chopped
1 red chile pepper, finely chopped
1 (8 ounce) package vermicelli rice noodles
½ cup baby lettuce, or to taste
½ cup julienned cucumber, or to taste
½ cup finely shredded carrot, or to taste
1 tablespoon finely chopped fresh cilantro, or to taste
1 tablespoon finely chopped fresh mint, or to taste

Steps:

  • Place chicken into a large zip-top freezer bag.
  • Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  • Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  • Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  • Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  • Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g

VIETNAMESE CHICKEN NOODLE SALAD



Vietnamese Chicken Noodle Salad image

This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 16

2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 tablespoons freshly squeezed lime juice, plus 6 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint leaves, plus sprigs for garnish
2 fourteen-and-a-half-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
1 1/2 pounds boneless skinless chicken breasts
1 pound rice vermicelli
1 cucumber, seeded and cut into 3-inch-long matchsticks
1 red pepper, seeded and cut into 3-inch-long matchsticks
2 carrots, peeled and cut into 3-inch-long matchsticks
1/2 small red onion, peeled and cut as thinly as possible

Steps:

  • Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
  • Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
  • Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
  • Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
  • Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.

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From recipes.co.nz


VIETNAMESE NOODLE SALAD - EIGHT FOREST LANE
2019-02-25 Prepare the tofu. Press tofu by placing two paper towels on a chopping board, followed by the tofu, then another two paper towels and placing a heavy based saucepan or skillet on top. Let the tofu press to remove excess moisture for 10-30 minutes. Preheat oven to 200°C and line a large tray with baking paper.
From eightforestlane.com


VIETNAMESE MANGO SALAD (GỏI XOàI) - WOK AND KIN
2021-05-27 Pour the oil into a pan and cook the red shallots on a low-medium heat for 1 minute, then add the garlic and cook for 5 minutes or until brown. Set aside for later. Scoop the aromatics out into a bowl and add the rehydrated shrimps into …
From wokandkin.com


VIETNAMESE CHICKEN NOODLE SALAD RECIPE - PRECISION ATHLETICA
Needing a new salad recipe? Why not give this Vietnamese Chicken Noodle Salad a try. Not only is this recipe fresh and super tasty but it also provides a great source of protein, carbohydrates and fibre. If you are wanting to reduce the carbohydrates simply halve the noodles and add more carrot and zucchini.
From precisionathletica.com.au


VIBRANT VIETNAMESE NOODLE SALAD - HOME GROWN HAPPINESS
2021-08-20 In a jar, combine the dressing ingredients and shake them together to combine. In a large bowl, combine all the salad ingredients, pour over the dressing and toss it all together. Garnish with chopped peanuts. If making the salad in advance, keep the dressing separate and pour it over once serving.
From homegrownhappiness.co.nz


ASIAN STEAK AND NOODLE RECIPE - THERESCIPES.INFO
Authentic Vietnamese Beef Pho (Pho Bo) Copy the link and share. Tap To Copy Beef Pan-Fried Noodles great www.yummly.com. flank steak, noodles, Shaoxing wine, cornstarch, salt,... See more result ›› 48. Visit site . Share this result ×. Beef Pan-Fried Noodles. Copy the link and share. Tap To Copy Asian Rice Noodle Salad with Steak new www.yummly.com. garlic, fresh ginger, …
From therecipes.info


VIETNAMESE PORK NOODLE SALAD RECIPE – KAYLA ITSINES
Add the pork and rub with the marinade, ensuring that the pork is well coated. Cover with plastic film and refrigerate for 1 hour. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a …
From kaylaitsines.com


VERMICELLI SALAD DRESSING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO) - COOKING THERAPY
2020-04-19 Bun Bo Xao is a Vietnamese noodle dish made with marinated flank steak, ... This is a refreshing recipe for Vietnamese Beef Noodle Salad or Bun Bo Xao. 4.95 from 17 votes. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 10 mins. Course Main Course. Cuisine Vietnamese. Servings 4 people. Calories 257 kcal. Ingredients . US Customary Metric . 1x 2x …
From cooking-therapy.com


VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN AND THE BEST …
Step 1: Marinate Lemongrass Chicken. You can marinate the chicken for 30 minutes at room temperature or up to 24 in the refrigerator – the longer, the more flavorful. I like to use this time to prep the rest of the Vietnamese Noodles ingredients. Step 2: Make Dressing Whisk together all of the dressing ingredients.
From carlsbadcravings.com


VIETNAMESE NOODLE SALAD WITH SEARED PORK CHOPS - THE WOKS OF LIFE
2016-05-05 Marinate the pork chops for 20 minutes. Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear …
From thewoksoflife.com


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