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Vietnamese chicken noodle salad
A fresh and flavorful Vietnamese salad with rice noodles, shredded chicken, crisp vegetables and crunchy peanuts.

Salad
3 oz (90g) dried rice vermicelli noodles
2 cups bean sprouts
1 carrot—grated
1 cup thinly sliced cucumbercut into half-moons
2 scallions (spring onions)thinly sliced on diagonal
2 cups skinless cold rotisserie chicken breast—shredded
¼ cup roughly chopped roasted peanuts

A handful of cilantro (fresh coriander) leaves


Dressing

3 tablespoons fish sauce
2 tablespoons lime juice
1 clove garlicminced
2 teaspoons peanut or canola oil
2 teaspoons brown sugar

1 teaspoon finely chopped red chili (or ½ teaspoon dried chili flakes)


SOAK the noodles in boiling water for 5 minutes. WHILE the noodles soak, place the fish sauce, lime juice, garlic, oil, sugar and chili in a screw-top jar and shake to combine. RINSE the noodles under cold water and drain well. PLACE the noodles in a salad bowl with the sprouts, carrot, cucumber, scallions, chicken, peanuts, and cilantro and toss to mix. POUR over the dressing and toss again to thoroughly combine.



  Vietnamese Green Salad. A light, crunchy side salad of mixed fresh green vegetables tossed in a Vietnamese-style dressing.


  Thai Chicken Salad. Strips of chicken breast and a selection of colorful vegetables served with a lemon juice and sweet chili dressing.


  Banh Mi. An exotic and mouthwatering Vietnamese sandwich with a distinctly French influence.


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