Fresh And Easy Vietnamese Noodle Salad Recipes

VIETNAMESE NOODLE SALAD

Steps:

• Cook vermicelli rice noodles based on package instructions. When done, drain and set aside. If rice noodles are set aside for a while, rinse noodles in cold water to prevent them from sticking together and overcooking.
• While vermicelli rice noodles are cooking, prepare and chop the vegetables - lettuce, carrots, cilantro, mint leaves. Shred rotisserie chicken.
• In a mason jar, combine all the dressing ingredients. Shake to mix well.
• Divide noodles, lettuce, carrots, cilantro, and mind leave into three bowls. Add dressing and toss to mix well.
• Serve and enjoy!

VIETNAMESE NOODLE SALAD WITH PORK

Steps:

• for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
• In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
• for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
• for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
• Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
• Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
• Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowls.

VIETNAMESE NOODLE SALAD WITH TANGY DRESSING

Steps:

• Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
• Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
• Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
• Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

FRESH AND EASY VIETNAMESE NOODLE SALAD

Steps:

• Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
• In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Steps:

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

VIETNAMESE RICE NOODLE SALAD

Steps:

• Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
• Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
• Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.