Vietnamese Noodle and Spring Roll Salad


I’m still trying to figure out a recipe to match the amazing salad served at Golden House in San Francisco.

40 min – makes 4 servings

Nuoc Cham Dressing
¼ cup warm water
1 ½ tablespoons sugar
¼ cup rice vinegar
½ tablespoon fish sauce (optional!)
1 garlic clove
½ tsp chili-garlic sauce
¼ tsp salt
1/8 cup shredded carrots

Salad
1 package cooked vermicelli noodles
1 cup mung bean sprouts
1 cup shredded carrots
1 cup sliced cucumbers
¼ cup chopped cilantro
¼ cup chopped basil
½ cup chopped peanuts
½ cup chopped green onions
juice of 1 lime
salt to taste
1 package frozen veggie spring rolls

1. Mix the warm water and sugar in a small bowl until sugar is dissolved. Add the following nuoc cham ingredients and set aside.

2. Preheat the oven to the temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Bake the spring rolls and chop into ½ inch pieces when ready.

3. Divide noodles among four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro, basil and green onions. Place the spring rolls on top and sprinkle with chopped peanuts. Drizzle with nuoc cham dressing.


veggie-fied and slightly modified from aspicyperspective.com

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