Sunday, May 25, 2008

Vietnamese Rice Vermicelli Salad

Tonight's noodle salad came out perfectly.  Part of the success was achieved by using fresh ingredients from the Ottawa Byward Market. However, the winning move was using the previous recipe for Vietnamese dipping sauce/dressing.  Make sure to soak your vermicelli in warm water for about 20 minutes rather than boiling it.  You will get a more "Al Dente" effect this way.  Peanuts should be roasted if possible, and unsalted or you will probably end up with an imbalanced saltiness.  Try to make your julienned vegetables as thin as possible so that you can get a homogenous mixture with your noodles.  Serve about 1-2 cups of noodles in an asian Pho bowl and put a small handful of each fresh ingredient on top. Pour about 1/4 cup of the sauce over your portion and add Sriracha chili sauce as desired.

1 pack Rice Vermicelli
1/4 cup peanuts, chopped
1 carrot, julienned
1 small cucumber, seeded and julienned
2 scallions, sliced
1/2 red pepper sliced thinly
1 or 2 thai chili peppers minced
handful of mint chopped
Sriracha sauce as needed


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