Friday, January 1, 2010

Vietnamese cold noodle salad




I love having my friends KW and Seto over for meals because KW takes the most amazing photos and makes my food looks doubly yummy!!!
Here is my Vietnamese cold noodle salad DH and I made, a perfect dish for a hot Summer's day...sauce recipe compliments of a Vietnamese friend.

COLD VERMICELLI SALAD
Ingredients:

Vermcelli noodle enough for 4 servings
beanshoot
mint thinly sliced
lettuce thinly sliced
crushed peanuts (roasted)
deep fried spring rolls (if preferred you can use grilled meats or peel cooked prawns too)

Directions:
Place all ingredients into a bowl including the pickled vegetables. Just before eating, pour the fish sauce dressing and mix well.


FISH SAUCE DRESSING
Ingredients:

1 whole lemon to fill 1 cup
1 cup of fish sauce
1 cup of caster sugar
1 glove of garlic crushed
1 small red hot chili

Directions:
1. Squeeze lemon and fill to 1 cup
2. Add fish sauce and caster sugar to lemon juice and stir until sugar have dissolved.
3. Add crushed garlic to sauce
4. Add dices red chilies to sauce
*you can use this dipping sauce for fried spring rolls too


PICKLE SAUCE
Ingredients:

1 glove of garlic crushed
1 small red hot chili
3 tbsp white vinegar
3 tbsp fish sauce
1 tsp salt
enough sugar to soak vinegar
1 cucumber
1 carrots

Directions:
1. Pour vinegar into a bowl
2. Add enough caster sugar to cover the vinegar in the bowl
3. Add fish sauce to sugar and vinegar and stir until sugar have dissolved
4. Peel vegetables and slice thinly and soak in vinegar mixture for approximately 30mins.
*discard sauce when ready to serve

No comments:

Post a Comment