* Vietnamese Rice Noodle Salad

Posted on September 29th, 2008 by Linda. Filed under Basil, Chicken, Chili Peppers, Cilantro, Cuisine, Entree, Fish sauce, Green onions, Kaffir lime leaves, Lemongrass, Lime, Mint, Noodles, Peppers, Rau Ram, Salads, Sides, Thai Chilis, Vietnamese.

Tossing in as many Vietnamese herbs I can find from the only organic Asian vegetables vendor at the farmers markets in San Francisco Bay Area – Phan Organics Farm of Elk Grove (Civic Center Farmers, SF – Wed and Sun, Berkeley- Tue, Alemany – Sat), this super light noodle salad gives lots of exploding flavors.  It’s a great introduction to the world of Vietnamese herbs.

Chef’s tips: To chiffonade herbs, stack several leaves and roll them tightly.  With a sharp knife, slice the roll finely.  Fluff the sliced herbs to separate them.


1 lb ground lean chicken or pork or turkey
2 stalk lemon grass, white part only, very finely sliced
2 Tablespoons fish sauce
Juice from 1 lime
1 Tablespoon rice flour, roasted

6 oz dried  rice vermicelli

5 Thai chilies, deseeded and chopped finely
1 cup cilantro, chiffonade
½ cup green onions, sliced thinly
½ cup rau ram, chiffonade
½ cup shiso perilla leaves, chiffonade
½ cup mint leaves, chiffonade
5 kaffir lime leaves, chiffonade
Lime zest from 2 limes

Juice from 1 limes
2 cloves garlic, minced
¼ cup fish sauce
½ teaspoon brown sugar
Cilantro or mint sprigs for garnish

Preparing the meat:
1.    Heat a non stick pan under high heat, add the ground meat, chopped lemongrass, 2 Tablespoons each of fish sauce and lime juice.  Cook 10 minutes until the meat is cooked through, while stirring constantly.  Transfer the meat to a large bowl.  Drain off excess liquids.  Cool.
2.    Dry-fry the rice flour (without any oil) under medium heat till golden brown. Add to the meat mixture.
Preparing the rice noodles:
3.    Bring a pot of salted water to boil.  Add rice noodles.  Bring back to a boil, cover, remove from heat and let noodles sit for 15 minutes in hot water.  Drain.
Preparing the herb and dressing:
4.    Slice and chiffonade the herbs.  Toss all herb ingredients together. Set aside.
5.    Mix dressing ingredients together.
6.    Toss the meat, noodles, herb and dressing together to combine.  Let sit for 10 minutes for the flavors to come together.
7.  Garnish with mint sprigs and cilantro.

Serves: 6

Related Posts Plugin for WordPress, Blogger...
AddThis Feed Button

Tags: , , ,

One Response to “Vietnamese Rice Noodle Salad”

  1. 50 Pasta Salads…just in time for summer | Delicious Cooking Recipes Says:

    […] Vietnamese playwright Noodle Salad @ Flavor Explosions […]

Trackback URI | Comments RSS

Leave a Reply

  • Follow flavrexplosions on TwitterFollow Me on Pinterest
  • Flavor Explosions helps you recreate the mouth-watering, extraordinary cuisines from Asia and experience the gastronomic flavors of the Pacific Rim.


Tag Cloud:

Recent Recipes: