Vietnamesenoodlesalad Recipes

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.

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.

Steps:

• Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
• Turn off the heat, cover and leave for no less than four minutes.
• Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
• Stir in the sugar until dissolved.
• Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
• Split the cucumber lengthways.
• Use a spoon to scrape out the seeds and then slice thinly to make half moons.
• Use a potato peeler to slice the carrot into thin curls.
• Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
• Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
• Tip into the salad along with any juices.
• Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
• Add to the salad.
• Add the mint and coriander and toss.

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.

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.

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.

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.