Pomelo Salad With Rice Vermicelli Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
• Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
• Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

Steps:

• Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
• Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
• Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
• Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
• Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

Steps:

• Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.

Steps:

• Peel the pomelo as you would an orange, keeping only the flesh (as whole as possible) without any menbranes.
• Half or quarter the cherry tomatoes, slice the scallions and the whole cilantro bunch - toss together with the pomelo.
• Combine the ingredients for the dressing and pour over the salad - toss well but be careful not to break the pomelo too much.
• Before serving, you can sprinkle the unsalted roasted peanuts - slightly crushed over the salad. I personally do not care for peanuts, but friends love the balance it brings to the dish.

Steps:

• Boil vermicelli in salted water with 1 T oil added.
• Don't overcook.
• Drain and blanch in cold water.
• Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
• Next day, add all other ingredients and toss.
• Season to taste.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
• Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
• Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.