It features vermicelli rice noodles and lots of fresh summer vegetables—feel free to add or substitute depending on what's available at your local market.
Craving-Vietnamese Salad
1 8oz package thin brown rice noodles 1 cup sugar snap peas 1 cup chopped baby bok choy 1 cup broccoli florets 1 cup thinly sliced bell peppers 1/2 cup loosely packed thai basil leaves 1/2 cup.
Recipe Summary Craving-Vietnamese Salad
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.Ingredients | Rice Noodle Salad Recipes
¼ cup mirin (Japanese sweet wine)
3 tablespoons soy sauce
3 tablespoons fish sauce
1 tablespoon sriracha sauce, or more to taste
1 tablespoon brown sugar
1 tablespoon minced garlic
1 pound thin-cut boneless pork chops, sliced very thinly
1 tablespoon vegetable oil
1 (8 ounce) package rice vermicelli noodles
1 pound cooked and peeled shrimp
1 bunch scallions, thinly sliced
1 head red leaf lettuce, coarsely shredded
1 ½ cups matchstick-cut carrots
1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
½ red bell pepper, cut into 1-inch matchsticks
1 bunch cilantro, stems discarded
½ cup bottled Asian sesame dressing
⅓ cup mirin (Japanese sweet wine)
¼ cup fish sauce
1 tablespoon sriracha sauce, or more to taste
¾ cup salted peanuts
Directions
Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
You can make it meatless, with pork, shrimp, chicken breast, flank steak, pressed tofu, or any combination. I generally use pork and shrimp for authenticity, but any combination of meats and shrimp is very good. Cook tofu separately if using.
You can also add shredded basil leaves, about 3/4 cup, if you like.
If you are traveling with the salad, do not add vegetables and dressing until you are ready to serve it. Toss everything together when you arrive and garnish with peanuts.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Info | Rice Noodle Salad Recipes
prep:
45 mins
cook:
5 mins
additional:
1 hr 20 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
