Vietnamese Rice Noodle Salad
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Vietnamese Rice Noodle Salad
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Adapted from Delancey by Molly Wizenberg I added Chinese roast pork (char siu) to mine. You can do the same by marinating boneless pork loin in jarred char siu sauce, or make your own) Boneless chicken, crispy tofu, or cooked shrimp, would work well, too. Often nems (spring rolls) are added to salads like this. Most Asian shops sell them, or you can make your own (I linked to some recipes, below) if you want to use them. Molly adds fried shallots to hers, which you can also get already made in Asian stores, although she slyly admits the canned onions sold in supermarkets are fine, too. But like the fried spring rolls, those can be optional as well. I took it upon myself to fry up both because I was feeling adventurous. To do so, heat an inch (3-4cm) or so of vegetable oil in a saucepan to between 275ºF to 325ºF (135ºC to 160ºC), then drop in the spring rolls, turning them as ...
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Ingredients
The sauce
- 3 tablespoons lime juice fresh
- 2 to 3 tablespoons fish sauce
- 2 1/2 tablespoons light brown sugar
- 1/2 cup (125ml) water
- 1 bird’s eye chile minced, or 1 teaspoon minced red chiles (or to taste, Thai
- optional: 1 small clove of garlic peeled and minced
The salad
- 6 ounces (170g) thin rice noodles (see Note)
- 1 carrot peeled and cut into matchsticks, large
- Half a cucumber peeled, seeded, and thinly sliced
- 8 to 12 ounces (225g to 340g) meat cooked or tofu
- mint cilantro, or Thai basil, or a combination, a handful, fresh
- 1/3 cup (50g) peanuts coarsely chopped, roasted
- 8 to 12 ounces (225g to 340g) meat shrimp, or tofu, cooked
- optional: spring rolls fried
- optional: shallot fried
Instructions
- To make the sauce, in a small bowl or jar, mix the lime juice with 2 tablespoons fish sauce, brown sugar, water, minced chiles, and garlic, if using. Mix well, then taste, adding more fish sauce, if desired. (The sauce can be made up to one day ahead, and left at room temperature. If using garlic, add that shortly before serving.)
- To make the salads, bring a large pot of water to a boil. Add the rice noodles, reduce the heat to a simmer and cook until just tender, 3 to 4 minutes. Drain in a colander and immediately rinse the noodles very well with cold water. Shake the colander to remove excess water, then spread the noodles out on a clean kitchen towel to cool.
- Divide the noodles into two or three serving bowls. Top each with carrots, cucumbers, and meat or tofu. Coarsely chop, or tear, the mint, coriander, or basil into pieces and strew the herbs over the tops of the salads.
- If serving with spring rolls, fry the rolls, then slice the warm rolls into bite-size pieces and arrange them around the noodles. Add fried shallots, if using, then serve with sauce on the side, letting people help themselves.
Notes
- Note: It's traditional to use thin vermicelli rice noodles for this dish but they weren't available at the Asian market I went to, so I went with slightly larger ones.
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