Today was really hot so Ying insisted we have a cold vietnamese noodle salad. I didn't want to eat vietnamese noodle salad as typically it's heavy with grilled meats, fried egg rolls and grilled shrimp. Therefore I tried to make a fresher version of this noodle salad. I went into our pantry and found some dried rice noodles, found some fresh vegetables such as bean sprouts, cilantro, chopped lettuce, baby radish sprouts, some pickled carrots, and sliced cucumbers. Fried some egg rolls and tofu. The vegetables helped to give a really good crunch along with the crunchy egg roll. The bun rice noodles were cooked perfectly and cooled down with water. Pre made nuoc nam fish sauce with sugar/water/garlic combined all the flavors together. This is a great summertime dish full of flavors and texture contrast with crunchiness from the egg rolls, fresh vegetable crunch from the cucumbers and pickled carrots, and some sharpness from the sprouts helped to cut the sweetness from the fish sauce. It was Ying's favorite vietnamese noodle salads she's ever had and only cost us 5 dollars to make 2 servings! TTT approved.
Ingredients
Bun rice Noodles - Cooked and Chilled (one bundle) makes 2 servings
Cucumbers - Julienned into sticks
Sprouts - Small pinch ful
Bean Sprouts - Medium handful
Pickled Carrots - Small pinch full
cilantro - Small pinch full
Fried Egg Rolls - 2 egg rolls cut into thirds
Nuoc Nam - Pre made fish sauce
No comments:
Post a Comment