Cold Vietnamese Noodle Salad
I am so excited to share the first recipe taken to the fancy cooking club we started my apartment building. One of my favorite ways to spend a cold or rainy afternoon is in a cooking class. I am lucky enough to have a Sur La Table on the same street and when classes are on sale for 50% off… I am first to sign up. The latest class prepared a cold vermicelli (or rice noodle) salad for summer. When I reviewed the recipe, it showed a few differences which I wanted to try to take advantage of.
My changes:I used soy sauce instead of fish sauce (although I made it with fish sauce the second time around), brown rice noodles which I have never seen before, I spiralized my cucumber which I highly recommend, and I used red pepper flakes as I couldn’t locate pickled bird chiles, I subbed white wine vinegar for rice wine vinegar, and I added 2 garlic cloves to the vinaigrette. The second time making the dish, I ended up buying fish sauce and rice vinegar which enhanced the flavors dramatically.
Bring a large pot of water to a boil and remove from heat. Add 1/2 package rice noodles (6oz) and let sit 6 minutes before draining. Toss in 2t sesame oil and salt/pepper. Set in fridge.
Whisk together 1-2T water with 1-2T brown sugar (2nd time I used honey) until dissolved. Add 2T fish sauce (or soy), 2T rice wine vinegar, 2T fresh minced ginger, 4T lime juice, 1/2t red pepper flakes, and 2 minced garlic cloves.
Combine the salad ingredients which can be altered according to taste. I used 1 spiralized cucumber, 2 shredded carrots, 1 diced red pepper, 1/3-1/2C of basil, cilantro and mint. mix in vinaigrette.
Review: This recipe includes a lot of ingredients and is a very delicate dish that cannot be frozen or stay out too long. The flavors are great and I would recommend topping it with a protein to make a complete dish but it is definitely one to try. I like that I didn’t need to use the oven and very little on the stovetop. It also presents itself well.