On my lunch break last week I stumbled upon a small Vietnamese restaurant. It was a hot day in Los Angeles so instead of ordering my usual, pho, a noodle soup, I got this salad instead. This Vietnamese noodle salad is light with bright and expressive flavors. Any meat or tofu goes well with this dish. It is usually served with a cut up spring roll but its not essential. Next time you are looking for a refreshing meal, try this salad.
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)
¼ cup peanuts, chopped
2 Sprigs Fresh Mint leaves
4 ounces grilled chicken, steak or shrimp
For full recipe instructions, click below
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