Vietnamese Noodle Salad

July 6, 2011

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.

Vietnamese Noodle 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

Vietnamese Salad

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