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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good with everything from beef to tofu. Prep and Cook Time: about 45 minutes. Ingredients:
1/2 pound rice vermicelli or mai fun |
1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs |
1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks |
1 cup fresh mung bean sprouts, rinsed |
1 lime, cut in wedges |
grilled beef with lemon grass and garlic |
peppery grilled shrimp |
sautéed tofu |
2 green onions, thinly sliced |
1/4 cup fried sliced garlic |
3 tablespoons crushed unsalted dry-roasted peanuts |
vietnamese dipping sauce |
Directions:
1. Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.
2. Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.
3. Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.
4. Note: Nutritional analysis is per serving without topping.
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