Vietnamese Rice Noodle Salad
This salad is full of bright and refreshing flavours! Substitute ingredients as needed (e.g. 1 minced shallot in place of the green onions, 1 cup shredded carrots in place of the radishes, soy sauce in place of the fish sauce, etc.) and season to your own tastes. This all-in-one side dish pairs perfectly with marinated and grilled protein!
2 limes, divided
3 tbsp canola oil, divided
3 green onions, thinly sliced
2 tbsp brown sugar
2 tbsp fish sauce or soy sauce
1 tsp chili-garlic sauce, such as Sambal Oelek
150g rice stick noodles, ¼-inch wide
3 cups mixed baby greens
6 radishes, thinly sliced into rounds
4 mini cucumbers, thinly sliced into rounds
1 cup tender herb leaves, such as mint, cilantro or basil
½ cup chopped roasted peanuts (optional)
- Juice one lime. Cut the other lime into wedges and set aside for serving. In a small bowl, whisk together lime juice,
2 tbsp oil, green onion, brown sugar, fish sauce/soy sauce and chili-garlic sauce. Let stand for 10 minutes or more.
- Meanwhile, cook noodles following package directions. Drain and rinse under cold water, then drain well once more. Transfer noodles to a large bowl and drizzle with remaining 1 tbsp oil. Toss to coat.
- Divide noodles between bowls. Top with mixed baby greens, radishes, cucumbers and herbs. Drizzle with dressing, and garnish with peanuts and a lime wedge, if desired.
Recipe courtesy of Chef Donna Borooah. Serves 4.