Vietnamese Cold Noodle Salad

Serves: 3-4

Prep Time: 15 min

Cook Time: 15 min

Vietnamese cold noodle salads (bun) is great for a group dinner. You can make one large serving, or have a station set up so that each guest can hand pick what goes into their bowls. You can also change what type of protein is used so that vegetarian can also enjoy this fun meal. This dish is spicy and tangy and full of flavor.

Ingredients

For The Sauce

2 tbsp of Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham)

2-3 Thai birds-eye chiles, thinly sliced

1 tbsp of light soy sauce

4 tbsp brown sugar

3 tbsp rice vinegar

4 tbsp lime juice

4 tbsp fish sauce

2 garlic cloves, minced

1 tbsp ginger, minced

For The Beef

1 lb top sirloin steak, sliced thinner for bite sized pieces

6 tbsp lemongrass, finely sliced (tender centers only)

4 tbsp fish sauce

2 tbsp brown sugar

5-6 garlic cloves, minced

Garnishes

1 medium daikon, julienned

4-5 small/medium carrots, julienned

½ - 1 English cucumber, julienned

Mint, as much as you want

Basil, as much as you want

Cilantro, as much as you want

2 bunches (per person) of dried vermicelli noodles

1 large head of lettuce, chopped

Instructions

1. Combine all the sauce ingredients in a medium bowl or large liquid measuring cup. Let sit for at least 15 minutes to let the flavors meld.

2. In a medium bowl of room temperature water, let your noodles soak.

3. Combine the marinade ingredients for the meat in a medium mixing bowl. Add in the beef, stir well and let sit for at least 15 minutes. Then in a medium sauce pan, cook the meat on medium high heat and set aside for later.

4. Take your whole daikon and carrots and make sure to rinse and peel them. Then cut them into long and thin matchsticks (julienne). Place them in a medium sized mixing bowl and cover in a generous handful of salt. Let it sit for 15 minutes to coax out the liquids and then rinse off all the salt (rinse out the bowl) and place the vegetables back into the bowl. Cover with rice vinegar and let sit for another 15 minutes. This will be your quick pickle.

5. Prep the salad part of your bowl but picking the mint, basil and cilantro leaves. Chop your head of lettuce and mix well in a large salad bowl.

6. Boil some unsalted water in a medium pot and cook your noodles for 2-3 minutes or until soft and malleable. I would recommend taste testing for the best results. Strain, rinse well with cold water (or dunk in an ice bath additionally) to stop the noodles from cooking and getting mushy.

7. Next add in your noodles on top of your salad mixture, top with your veggies and meat, and dress your cold noodle salad with your sauce. Enjoy!

NOTE: If you are gluten free, make sure to taste test your sauces. Soy replacements are often extremely salty and you will likely need to make adjustments along the way.