Master Recipe for Cool Noodle Salads

Master Recipe for Cool Noodle Salads
Photo by Ben Fink

Ingredients

  • Nuoc cham (Vietnamese Dipping Sauce)
  • 12 sprigs fresh cilantro
  • 2 Tbs. chopped roasted peanuts
  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 1 recipe for Warm Lemon Grass Shrimp, Vietnamese Grilled Pork, or Stir-Fried Vegetables.
  • 1-½ cups peeled, seeded, and julienned cucumber
  • 2 cups fresh, crisp bean sprouts
  • + 3 more ingredients
    • 1/3 to ½ cup roughly chopped or small basil or Thai basil leaves
    • 8 oz. dried rice vermicelli
    • 1/3 to ½ cup roughly chopped or small whole mint leaves

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate. Set peanuts aside. Make 1 recipe nuoc cham and refrigerate. Bring a medium potful of water to a rolling boil. Add...

View full recipe at Fine Cooking

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