Vietnamese Noodle Salad
By: Leah Rodrigues
Published: 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