Cool Noodles With Vietnamese Garnishes Recipes

VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP

Steps:

• To cook the noodles:.
• Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
• To cook the shrimp:.
• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
• To assemble the salads:.
• Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)

Steps:

• Bring 2.5 L of water to the boil in a 4L capacity pot and add the pork shoulder.
• Allow the pot to return to the boil and cook for 5 minutes. Skim off any impurities that form on the surface.
• Add the remaining soup ingredients, other than the fish sauce. Simmer partially covered for 50 minutes on medium low heat.
• Prepare the garnishes.
• After 50 minutes remove the meat and check if it is cooked. If no, put the meat back into the pot until done. If yes, then wash the meat under cold water. Place a damp paper kitchen towel over the top and allow to cool before cutting into thin strips.
• With a pair of tongs, remove the onions and star anise from the soup.
• Add the fish sauce and adjust the seasoning of the soup to your taste.

COOL NOODLES WITH VIETNAMESE GARNISHES

Steps:

• SAUCE:.
• In a mortar, with a pestle, pound the sea salt and garlic into a paste. Add the chiles and pound to a paste. Transfer the mixture to a small mixing bowl and set aside.
• In a small saucepan, combine the sugar, palm sugar, vinegar and fish sauce and cook, stirring , over medium low heat until the sugar is dissolved, about 2 minutes.
• Cool, then add to the pounded paste, mix well and set aside.
• TURKEY:.
• In a 12 inch skillet, heat th eoil over high heat for 1-2 minutes or until very hot. Add the ground turkey and cook, stirring to separate and crumble the meat, until evenly browned.
• Add the lemongrass, curry powder and sea salt, mix well, and cook, stirring, for another 2 minutes.
• Transfer to a serving bowl and cover until ready to serve.
• NOODLE NESTS:.
• In a 6 qt saucepan, bring 5 cups water to a boil. Drop the noodeles into the boiling water and stir to separate the strands. Let boil vigorously for 2 mintues.
• Drain and rinse with several changes of cold water. Then fill saucepan with water and return noodles to pan.
• With your middle or index finger, scoop up a 1 inch bundle of noodles. Squeeze out excess water with your other hand.
• Twist the noodles into a figure 8 bundle then fold over to make a circular nest and place on a large serving platter. Repeat with rest of noodles.
• TO SERVE:.
• Place a bowl of the chile sauce in the center of a large platter. Arrange the nests of noodles on one side and mounds of the bean sprouts, green beans, fennel and cilantro on the other.
• Set a bowl of the turkey topping nearby.
• Have each guest put 3 or 4 nests on his or her plate, top with a couple spoonfuls of turkey, as well as the vegetable garnishes, then drizzle several spoonfuls of the sauce over the noodles, separating an loosening he strands so the noodles absorb the sauce.