Dinner Tonight: Vietnamese Rice Noodle Salad
Scavenging through the pantry is not always my favorite activity, but it can lead to adventurous eating. This time I found a crumpled package of rice noodles, something I don't use very often, probably because they go well in soups and other dishes that require loads of ingredients and long simmering times. So I was a little surprised to find this recipe for Vietnamese rice noodle salad from Epicurious that sounded good and was easy to make.
The fish sauce probably has a lot to do with the dish's success. The wonderful condiment is found at most well-stocked grocery stores and at all Asian markets, and is great to have around for quick meals like this one. Beyond that, the flavor comes from the "mixed herbs," which sounds more confusing than it really is. Since it can get expensive buying three different herbs, just use what you have on hand as long as it all adds up to one cup. However, I can vouch that the combination of cilantro, basil and mint is an inspired trio, so if you feel like splurging, please do. This cool, chunky salad is a great side for the sweltering Chicago summer I'm currently trying to survive in.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Vietnamese Rice Noodle Salad
- serves 2 -
Adapted from Epicurious.
Ingredients
4 ounces thin rice noodles
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, peeled and shredded
2 scallions, thinly sliced crosswise
1 cup of mixed herbs (cilantro, mint, basil), torn and chopped
1/4 cup chopped unsalted dry-roasted peanuts
Procedure
1. Bring a large pot of water to a boil. When boiling, turn off the heat, dump in the rice noodles, and let soak for 10 minutes.
2. Meanwhile, in a large bowl whisk together the vinegar, sugar, fish sauce, and salt until dissolved. Then add the carrot, scallions, herbs, and peanuts. Stir until combined.
3. When the noodles have soaked for 10 minutes, immediately drain in a colander. Rinse under cold water for a few minutes until very cool. Let drain for a few minutes, then pat with a towel to dry.
4. Add the noodles to the large bowl. Season with salt if needed, and serve.
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10 Comments:
These Asian noodle salads are great during the summer, when you can use whatever veggies that you have available fresh in the markets or gardens. I've been using a recipe from Splendid Table (splendidtable.publicradio.org) that is great, as I'm sure this is.
Thin pasta is also just as excellent.
Andy
ostman at 4:48PM on 08/08/08
What's the amount on the peanuts?
worldcupfever at 4:59PM on 08/08/08
Awesome!
Fish Sauce is a definite staple, and I do use it quite often.
Anyone else avoid smelling it straight up?? eeeewwww...
hungrychristel at 5:03PM on 08/08/08
A Summer staple for sure! When I have one handy, I pan-sear a boneless pork chop and slice thinly to top the noodles.
missbhavens at 5:03PM on 08/08/08
@worldcupfever: Sorry about leaving that out; it's 1/4 cup (just added it to the recipe).
Robyn Lee at 6:04PM on 08/08/08
Oh, I think you just solved our dilemma- my sister and I wanted to make spring rolls for 12 at an upcoming family reunion, but were a little afraid to try. This has all the ingredients and none of the fuss! Thanks!
myrnie_twin at 11:22PM on 08/08/08
If you're in Chicago, just head up to Argyle Street and buy your herbs, noodles, etc. for much less than you'd find them elsewhere!
emmab at 3:46PM on 08/12/08
Replace all or some of the rice vinegar with lime or lemon juice and chuck in a whack of chilli to try a great variation on this!
Rice noodle salad/soup is one of my summer staples!! (Tho my soup only takes 10 minutes to prepare - no long simmer required! )
kittie at 10:06AM on 08/13/08
I went to save this recipe, then found that I already had one with the same title. It looks like this recipe is exactly the one printed in Gourmet's Quick Kitchen, 2005 - just a few changes to the instructions. I'd bookmarked the Paupered Chef (great title) and wanted to like this guy, but...... would a 'based on' (really, really based on) credit line have hurt?
TwoNewfs at 9:37AM on 08/14/08
Oh dear - I am a total, total jerk! The critical line I missed was the "adapted from" Deepest apologies, with much shame on my part - it is a good recipe!
TwoNewfs at 12:39PM on 08/14/08