Summer nights can be warm and humid. If you are partial to Vietnamese noodles, then you can enjoy a cool, healthy, and refreshing snack that takes a short time to prepare. It can also serve as a tasty supper dish your family will thoroughly enjoy. For the toppings, you can add a savory mix of flavors—a scintillating combination of meats, sauce, and chopped peanuts.
Rice vermicelli noodles (bun) from Vietnam’s top food manufacturers are made from rice flour, salt, and water. They are thin like angel hair, but not as dense as wheat-based noodles. Soft noodles contrast perfectly with crisp greens. Room temperature Vietnamese noodle salad is easy to make. Aside from the noodles, all you need fresh bean sprouts, shredded lettuce and cucumber, a handful of fragrant herbs, and stir-fried toppings. You can choose from shrimp, poultry, meat, and ever stir-fried vegetables for the salad garnish. For this recipe, we’ll top the cold noodle salad with prawn. Lastly, drizzling Vietnamese nuoc cham dipping sauce on top should tie all the lovely flavors together.
Here are step-by-step instructions on how to make this dish at home.
Step 1: Cooking dried rice vermicelli noodles
ViNa Gourmet Ville offers Filipino home cooks high quality affordable dried rice vermicelli noodles exclusively imported from Vietnam. While you are sure about the quality of the product, you still have to cook it properly in order to enjoy it fully. Vermicelli noodles absorb fluids, and imbibe the flavors they are bathed in. However, if you overcook the noodles, you will not get the most from it. Check the label for the ideal length of cooking time. Usually, you only need four to five minutes for the noodle to cook while staying firm. After cooking, drain the noodles thoroughly.
Step 2: Preparing the bed of greens
You want the noodles to rest on crisp greens that are so fresh it should seem they just were harvested from the backyard. When you slice the greens, do so gently. If you chop them up in a hurry, they will not stay crisp for long. Slice the cucumbers thinly. Wash the bean sprouts thoroughly. You have plenty of herbs to choose from, but we recommend mint and Vietnamese coriander, if you can get your hands on some. For a dash of bright color, slice up fresh daikon radish, and include it in the mix. If you will not be serving the dish immediately, place the cut vegetables in the refrigerator after covering them with damp paper towels. When you serve, make sure they are just the right temperature—cool but not too cold.
Step 3: Cooking the prawn toppings
Heat the vegetable oil on a wok. Add the prawns and chopped garlic. Stir-fry until light brown.
Once all the components are ready, place the vermicelli noodles on the plate of crisp greens. Add the prawn garnish. Prior to serving, drizzle the ensemble with a bit of dressing, lime juice, and toss lightly.
Here is a summary of the ingredients:
200g rice vermicelli noodles
2 cups lettuce, shredded
One cucumber, seeds removed, cut into thin matchsticks
300g peeled cooked prawns (tails intact), deveined
1-cup (75g) bean sprouts
1/4 cup each of mint, Vietnamese coriander, and daikon radish
1 garlic clove, crushed
Vegetable oil
Lime juice
Nuoc cham dressing
Visit the ViNa Gourmet Ville website, http://ift.tt/1DXV0S6 for more information on how you can order rice vermicelli noodles and other ingredients for this dish.
bon appetit
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