Vietnamese Noodle Salad
For nuoc cham (flavoring sauce):
2 cloves garlic
2 tbs sugar
3 hot red chile peppers, seeded and thinly sliced
¼ lime
3 tbs bottled fish sauce (nuoc mam)
6 tbs water
For noodle salad:
½ pound rice sticks
1 cup shredded cucumber
2 cups shredded red-leaf or Boston lettuce
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
2 cups fresh bean sprouts
1 cup coarsely shredded carrot
2 cups cooked and shredded chicken, pork, beef or egg (or whole peeled
(shrimp)
6 tbs chopped roasted peanuts
1 fresh or dried hot red chili pepper, minced
Lime wedges and whole cilantro sprigs for garnish
Make the nuoc cham:
It's traditional to pound the garlic, sugar and peppers to a paste with a
mortar and pestle, gradually adding the lime pulp and juice, then blending
in the fish sauce and water. Alternatively you may puree the garlic , sugar
and lime pulp in a food processor, then blend in the lime juice, fish sauce
and water until smooth. Pour into a small serving bowl and stir in the thinly
sliced peppers.
Make the salad:
Drop the rice sticks in two quarts boiling water; return to boil for five
minutes; then drain and rinse well with cold water to prevent sticking.
To serve, arrange the food in the following manner: Divide the cucumber
and lettuce among the bottom of six bowls, then sprinkle on a teaspoon
each of the mint, cilantro and basil. Distribute the noodles among the six
bowls, topped with the bean sprouts and carrots. Top with shredded meat(s),
egg, shrimp or a combination. Sprinkle with more mint and parsley, plus the
roasted chopped peanuts. Add a few pieces of shredded hot pepper on top
and garnish each bowl with a lime wedge and sprig of cilantro. Serve with
the nuoc cham for diners to sprinkle over their own bowls, according to
taste.
Serves Six
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