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

Top 5 vietnamese salad recipes from across the web

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Top Tags

Lemongrass Vermicelli Salad

Vietnamese Chicken Salad

Vietnamese Beef Salad

Bun Cha (Vietnamese noodles with po...

Vietnamese Mango Salad w/ Shrimp (G...

Top 5 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...

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