Provider Farm

From our fields, for your family

Vietnamese Rice Noodle Salad

Course: 
This dish is perfect for a CSA, you can put all sorts of veggies in it! Sub in ones that are in season. Add grilled tofu or meat if desired or some sauteed zukes and summer squash.
Ingredients: 

 

Sauce Ingredients

  • 1/3 cup Asian fish sauce
  • 2 1/2 tablespoons light brown sugar
  • 2 1/2 tablespoons rice wine vinegar
  • 3 tablespoons fresh lime juice
  • 1 large clove finely chopped garlic
  • 2 tablespoons finely chopped fresh peeled ginger
  • 1 tablespoon chopped fresh jalapeño, with or without seeds, depending on how spicy you like it
  • 3 tablespoons finely chopped fresh scallions
  • 1 tablespoon cilantro, chopped

Salad Ingredients

  • 8 ounces dried rice vermicelli noodles, cut in half with your hands
  • 1 small red pepper, cored and thinly sliced
  • 1 small yellow or green pepper, cored and thinly sliced
  • 1 cup shredded carrot
  • 1 cup fresh snow peas, thinly sliced
  • 1 cup lettuce leaves or arugula
  • 1/3 cup fresh cilantro leaves
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh shiso (or perilla*) leaves or basil
  • 1 lime, cut into 8 sections
  • 1 cup salted peanuts
Directions: 

Make the sauce: In a bowl or glass jar mix all the ingredients and taste for spice level. The sauce will keep covered and refrigerated for several days.
Make the salad: Boil water. Place noodles in a large heatproof bowl and cover with the boiling water. Let sit until softened, about 5 minutes. Drain and place under cold running water. Drain again. If you want to make the noodles ahead of time, place in a covered container with 1/4 cup cold water to keep the noodles from sticking together. Be sure to drain the noodles before putting the salad together. The noodles can be made a day ahead of time.
Place the drained cooled noodles in the center of a large serving plate or salad bowl. Arrange the red pepper, yellow pepper, carrots, peas, lettuce and herbs in small piles around the outside of the noodles. Scatter the lime sections and peanuts on top and around the salad. Just before serving, pour the sauce over the noodles and vegetables.

Credit: 
wbur.org