Nước chấm is a very common Vietnamese dressing and often served at the table as a dripping sauce. The dressing is used on this noodle salad as well.
Mì trộn với salad Việt Nam (Vietnamese)
Serves 8
A. For the nước chấm dressing: (sweet, sour, salty, savory and/or spicy sauce)
1/4 cup (60 ml) each organic: lime juice and fish sauce
2 Tbs. (30 ml) rice vinegar
1/4 cup (50 g) organic sugar
1/2 cup (120 ml) warm water
2 large organic garlic cloves, finely minced
optional: 1 serrano chile or 2 small Asian chiles, seeded and minced (wear rubber gloves)
1. In a bowl, combine all ingredients for dressing.
2. Stir well until sugar is dissolved.
B. For the salad:
1 pound (455 g) dried rice stick noodles (rice vermicelli)
1 organic cucumber, cut in half lengthwise and cut diagonally into very thin slices
2 cups (400 g) organic cherry tomatoes, cut in half
1 cup (200 g) organic bean sprouts
1 bunch chives, sliced
1 cup (200 g) each chopped: cilantro or parsley, mint, Thai basil or basil, roasted peanuts (chopped)
2 tsp. (9 g) black pepper
một 1. Bring a large pot of water to a rolling boil.
hai 2. Turn off the heat and add the noodles.
số ba 3. Add the noodles. Let it set for 2 minutes, then drain and run under cold water.
bốn 4. In a large bowl, toss the noodles with the nuoc cham dressing and vegetables, herbs, and pepper.
số năm 5. Place on a large platter and arrange chicken on top (or toss with the noodles.
sáu 6. Garnish with peanuts
-modified "The Herb Quarterly"
2 Tbs. (30 ml) rice vinegar
1/4 cup (50 g) organic sugar
1/2 cup (120 ml) warm water
2 large organic garlic cloves, finely minced
optional: 1 serrano chile or 2 small Asian chiles, seeded and minced (wear rubber gloves)
1. In a bowl, combine all ingredients for dressing.
2. Stir well until sugar is dissolved.
B. For the salad:
1 pound (455 g) dried rice stick noodles (rice vermicelli)
1 organic cucumber, cut in half lengthwise and cut diagonally into very thin slices
2 cups (400 g) organic cherry tomatoes, cut in half
1 cup (200 g) organic bean sprouts
1 bunch chives, sliced
1 cup (200 g) each chopped: cilantro or parsley, mint, Thai basil or basil, roasted peanuts (chopped)
2 tsp. (9 g) black pepper
một 1. Bring a large pot of water to a rolling boil.
hai 2. Turn off the heat and add the noodles.
số ba 3. Add the noodles. Let it set for 2 minutes, then drain and run under cold water.
bốn 4. In a large bowl, toss the noodles with the nuoc cham dressing and vegetables, herbs, and pepper.
số năm 5. Place on a large platter and arrange chicken on top (or toss with the noodles.
sáu 6. Garnish with peanuts
-modified "The Herb Quarterly"
