Vietnamese Salad Recipes With Pictures

Quick and Easy Vietnamese Noodle Salad with Tangy …

WEBFeb 19, 2021 · Instructions. Soak the vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain completely. Prep your …

1. 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.
2. 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.
3. 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.
4. Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

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Vietnamese Noodle Salad with Shrimp (Prawn)

WEBJul 1, 2015 · Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes. Heat a skillet / fry pan over high …

Rating: 5/5(21)
1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
3. Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
4. Remove the prawns from the skillet onto a plate.

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Fresh and Easy Vietnamese Noodle Salad

WEBMay 22, 2017 · Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles. In a glass jar fitted with a lid or a bowl, …

1. 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.
2. 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.

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