Vietnamese rice noodle Salad

Vietnamese rice noodle Salad

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

I have included this dish because it’s one of my wife’s favourites. Travelling through Vietnam she fell in love with the food and its fresh flavours. I love this dish because it’s quick and simple and tastes just awesome.

This salad is wonderfully refreshing on its own, but to make it more substantial you can also add any meat that has been marinated, grilled and flnely sliced.

Ingredients

Quantity Ingredient
250g vermicelli rice noodles
1/4 iceberg lettuce, finely sliced
1 cucumber, peeled, seeded and cut into sticks or slices
1 carrot, cut into thin matchsticks
200g bean sprouts
1/2 bunch coriander, leaves chopped
1/2 bunch mint, leaves chopped
100g roasted unsalted peanuts
1 quantity Nuoc cham
chopped red chillies

Method

  1. Prepare the noodles by adding them to a saucepan of boiling water and cooking for 2–3 minutes. Drain, refresh with cold water and drain again.
  2. Place the lettuce on a large platter, or divide among bowls, depending on how you wish to serve. Pile the noodles on top.
  3. Arrange the cucumber and carrot around the side, and the bean sprouts in the middle.
  4. Scatter with the herbs and peanuts.
  5. Dress liberally with the Nuoc cham sauce and sprinkle with chillies.
  6. This is best eaten straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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