Vietnamese Salad

Photo: Sara Beth

Ingredients

1 package cellophane noodles boiled & rinsed

2 cups bean sprouts

1 small cucumber sliced

1 head lettuce shredded

2 cups carrots slivered and soaked in sweet vinegar

2 cups scallion chopped

3 tablespoons warm water

3 tablespoons sugar

3 tablespoons lemon juice OR rice vinegar

6 tablespoons fish sauce (Nuoc Mam)

1 clove garlic, finely minced

2 tablespoons hot chili peppers (optional)

1/4 cup peanuts, chopped

2 Sprigs Fresh Mint leaves

4 ounces grilled chicken, steak or

Preparation

First Layer: shredded lettuce and bean sprouts Second Layer: Rice noodles, cucumbers, meat (served warm) Third Layer: Carrots, scallions, peanuts, mint

Add fish sauce. (Stir in chili peppers before adding to salad if you want a little spiciness)

Serve immediately.

Nuoc Mam sauce: equal parts fish (squid label) sauce, white vinegar and water. Add the juice of one fresh lime and add sugar to taste.

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About

Bun is usually served with grilled strips of beef (Bun Bo), chicken (Bun Ga), shrimp or sliced-up Vietnamese fried spring rolls (Bun Cha Gio).

Tags:

Salads

pasta

Asian

oriental

Yield:

40.0 servings

Added:

Sunday, February 14, 2010 - 8:33am

Creator:

Sara Beth

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