vietnamese salad

<p>Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.</p>

Lemongrass Vermicelli Salad

lemongrass paste,

garlic

fish sauce

vegetable oil

lime juice (3-4 limes)

rice vinegar

brown sugar

rice noodles (about 8 ounces)

carrots,

cucumber, julienne

mint

cilantro

peanuts

Sauce

Make the sauce by blending in a food processor or shaking together in a jar.

Lemongrass Vermicelli Salad Step 1

Noodles

Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

Lemongrass Vermicelli Salad Step 2

Pretty Serving Method

Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

Lemongrass Vermicelli Salad Step 3

Meal Prep Serving Method

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs &#8211; they will get soggy). Add a little more sauce as needed and store in the fridge. When you&#8217;re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Lemongrass Vermicelli Salad Step 4

Love lemongrass! This salad looks fantastic!

Love this idea of a “deconstructed spring roll” if  you will! And that lemongrass sauce sauce divine!! Definitely a recipe I’m going to have to try!

made this for lunch today! was so quick and easy and very tasty, fried up some shrimp to put on top, added basil because I didn't have mint but a perfect lunch for my family!

I love everything about this salad - how tasty it looks, how simple it is, and how quickly it can come together. Thanks so much for sharing.

Made this last night - it is outstanding, as were the leftovers for lunch today. My husband had an insight - I made the "pretty" version and he said he liked being able to pick and choose what flavors he had in each bite, rather than a blended thing where each bite tastes the same. I mean, right?! As for the tofu, I used Budget Bytes honey-lime glazed tofu from her Mango Coconut Tofu bowls recipe (also outstanding). Thanks for such a yummy recipe!

This was a huge hit with my family! Added sliced snap peas for some extra crunch. Will DEFINITELY make again, such a great summer recipe.

Very tasty and special! Thank you! The fish oil is very smelly in the sauce, so I might try leaving that out next time or using less (while sacrificing authenticity).

I made this and ate it for lunch, then dinner, and then breakfast the next day.  No joke.  It's amazing!

This recipe has such amazing and unique flavor! It was my first time cooking tofu and vermicelli rice noodles and it was an absolute success. I used the directions for cooking tofu she has linked and it turned out great. I kept the ingredients separated like she suggested and it was delicious for lunch still two days later.

oh my god this SALAD!! i've been getting bored of cooking in shutdown, scrolled your blog for inspiration (as I do daily) and convinced myself I had the energy to make this.... WOW the flavors were so complex and bright, everything came together easily and beautifully. 10/10 recommend, especially since the ingredients are all ones I tend to have on hand. definitely a new favorite!

This was delish!!!! Hubby and two teens gobbled it up. Next time I will double it. I forgot the lime juice in the sauce and it was still fabulous!!! Thank you. This is a keeper.

Forgot to add: my husband threw a fried egg on these and it was a great addition!

https://www.youtube.com/watch?v=x_Zrp6toxd8

Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

Full recipe: www.pinchofyum.com/lemongrass-vermicelli-salad

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Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don&#039;t skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Vietnamese Chicken Salad

chicken

wombok cabbage ((Napa cabbage), finely shredded (Note 2))

red onion (, very finely sliced (so it's floppy))

red capsicum / bell pepper

cucumbers (, remove seeds

carrot

(tightly packed) mint leaves

(tightly packed) coriander/cilantro leaves ((Note 4))

lime juice

tbsp rice vinegar

fish sauce ((sub light or all purpose soy sauce))

canola oil ((or vegetable, grapeseed, peanut))

tbsp white sugar

garlic (, very finely minced)

tsp red chilli (, deseeded then very finely minced (birds eye

peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.

Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more &quot;slaw-like&quot;).

Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.

Serve sprinkled with lots of peanuts! (Note 6)

Grandma&#039;s Vietnamese Beef Salad is generously topped with succulent beef. Prep in advance and have it on the table in just 5 easy steps!

Vietnamese Beef Salad

bundles watercress ((or your favorite green leafy vegetable))

tomatoes

600 g / 1.3 lb lean beef

tbsp oyster sauce ((or

tbsp chicken bouillon powder

garlic ((finely chopped))

red shallots ((finely sliced))

tbsp cooking oil

Vietnamese Dipping Sauce ((as a dressing))

Thinly slice the beef into 3mm (0.1&quot;) thick slices, the marinate them with oyster sauce and chicken bouillon powder for a minimum of 20 minutes.

Wash the watercress in cold salted water at least twice. Drain, then let it drip dry in a colander.

Brown the garlic and red shallots with oil on a medium heat.

Turn the heat to high and add the beef for 5 minutes or until cooked.

Assemble the salad with sliced tomatoes, watercress, cooked meat and your favorite dressing!

This classic full flavoured Vietnamese dish is the perfect dish for impressing friends and family.

Bun Cha (Vietnamese noodles with pork and herbs)

rice noodles

pork mince

tbs kecap manis (Indonesian soy sauce)

spring onions, finely chopped

garlic cloves, finely grated

peanut oil

coriander and Thai basil leaves

Store-bought spring rolls, to serve

red chillies, finely chopped

garlic cloves, finely chopped

(50 grams) peanuts, chopped

tbs fish sauce

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

Vietnamese mango salad (gỏi xoài) features sour-ish green mangoes, shrimp, accented with mint, Thai basil and cilantro. It&#039;s a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture.

Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)

large unripened mango (about 1.5 pounds with the seed, julienned)

carrot (mainly for color, julienned)

daikon (julienned)

cucumber

lb medium shrimp (31/35 or 36/40 size)

onion

shrimp chips

deep shallots

peanuts (crushed)

mint (thai basil, cilantro, stems removed and roughly chopped)

sugar

water

sliced Thai chiles

Peel mangoes and veggies.

Remove seeds from cucumber and mango, then julienne everything.

Prepare the mango and veggies

If you don&#039;t already have Vietnamese carrot &amp; daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.

Add carrots and daikon to the bowl for 40 minutes.

Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.

Make a quick pickle

Defrost frozen shrimp in water, dry, then devein

Bring a pot of water with 1 tsp salt to a boil on high heat.

Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.

Prepare the shrimp

Mix ingredients for the salad dressing.

Mix all ingredients, add dressing to taste, and serve and enjoy immediately.

Toss &amp; garnish

A must-try noodle dish from Quang Nam Province. This soup features turmeric rice noodles in a flavorful broth with fresh herbs and vegetables.

Central Vietnam Must-Eat Noodle Dish: Mi Quang

lbs pork bones (neckbones

pork

lb large whole shrimp

sea salt (divided)

fish sauce (divided)

paprika (divided, little heat, mainly for color)

turmeric powder (divided)

vegetable oil (divided)

shallot

garlic (peeled and finely chopped)

10.5-oz bags of Quang Nam yellow rice noodles

shallots

onions (sliced thin)

Cilantro (sliced thin)

Yellow onion (sliced thin)

Bean sprouts

cabbage

Lettuce

Sesame rice crackers

Cleaning

Place pork and shrimp them into a large mixing bowl and scrub them down with 2 tablespoons coarse salt then rinse thoroughly under cold running water. Drain dry.

Prepare pork

Slice the pork belly into long strips. Then slice it into thin pieces. Transfer to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare shrimp

Detach the shrimp heads from the bodies. Set shrimp heads aside to make the broth later. Shell the shrimp if preferred and devein. Transfer the shrimp to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare the Proteins

Pan fry shrimp heads

To the bottom of a large pot, heat a tablespoon oil on medium-high. Add shrimp heads and pan fry for 5 minutes. Using the back of a ladle, smash the shrimp heads to release its head fat, which will naturally color the broth a beautiful red/orange.

Simmer

Add pork bones, yellow onion, and 2 quarts of water and bring the pot to a boil. Reduce the heat to low, leave the pot uncovered, and let it simmer for 45 minutes. Once done, remove all the solids and discard.

Sauté pork belly

Heat 1 tablespoon of oil in a large skillet. Add half the shallots and garlic, and pan-fry until fragrant (20 seconds). Add the marinated pork belly slices, and cook for 5 minutes, or until the outside is caramelized. Transfer the pork belly to the stock pot and continue to cook the stock for an additional 15 minutes.

Sauté shrimp

Return to the empty skillet and heat the remaining tablespoon of oil. Add remaining shallots and garlic and pan-fry until fragrant (about 20 seconds). Add the marinated shrimp and cook for about three minutes or until they are no longer translucent. Once cooked, set the shrimp aside.

Season stock to taste

Add remaining salt, sugar, fish sauce, paprika and turmeric. Adjust to taste. If you find the broth a little underwhelming, add a bit of MSG or chicken bouillon powder.

Make the Broth

Noodles/vegetables/herbs/limes

Cook the noodles per packaged instructions. Wash and thinly slice choice of vegetables and herbs. Slice the lemons or limes into wedges. Set aside.

Make rice crackers

Light wet rice crackers with water. You can use a water spritzer on both sides or dab them with a wet paper towel. Ensure that the microwave plate is clean and place the crackers directly on it. Heat them for 30 seconds, flip them over, and heat for another 30 seconds until they puff up evenly. Break the crackers into small pieces and set aside.

Prepare the Accompaniments

Vegetables/herbs

Add your choice of vegetables to the bottom of the bowl.

Layer the cooked noodles on top of the bed of vegetables.

Broth

Pour about a cup of broth over the noodles, making sure to include slices of pork belly.

Toppings

Add shrimp, rice crackers, peanuts, and fried shallots on top of the noodles.

Garnish and serve

Add thinly sliced green onions, cilantro, and yellow onions. Serve with lime or lemon wedges on the side and enjoy.

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Top 7 vietnamese salad recipes from across the web

The most viewed vietnamese salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Vermicelli Salad

Vietnamese Chicken Salad

Vietnamese Beef Salad

Bun Cha (Vietnamese noodles with po...

Vietnamese Mango Salad w/ Shrimp (G...

Central Vietnam Must-Eat Noodle Dis...

Central Vietnam Must-Eat Noodle Dis...

The most viewed vietnamese salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine