Vietnamese noodle salad

Chilled Vietnamese noodle salad

Vietnamese noodle salad

It was hot and humid here in the twin cities today, so by the time we were thinking about making dinner, we knew we wanted something cold and refreshing. Michael suggested that we make a Vietnamese noodle salad similar to one that he tried at Bona last week. I checked out their menu online, and they describe the salad as follows:

Bún thit bò nướng: Barbecued beef spiced with lemon grass served with rice noodle, bean sprout, lettuce, cuumber, carrot, and peanut.

Though we didn’t have all of the ingredients to copy the dish, we made our own simple version of this delicious salad, and it was perfect for a hot summer evening.

Vietnamese noodle salad
(Serves 2)
By Jane and Michael’s Gourmet Extravaganza

For the salad:

  • 1/2 of a cucumber, cut into matchsticks
  • 2 cups finely chopped lettuce
  • 2 Tbsp fresh cilantro leaves
  • Bean sprouts (or you could use sliced water chestnuts instead)
  • 4 oz rice noodles
  • 2 chicken breasts
  • 1 baby carrot, grated
  • 1/4 cup peanuts, coarsely chopped
  • 2 lime wedges, as a garnish

For the dressing:

  • 1/2 cup water
  • 1/4 cup of sesame dressing (we used Kraft Asian Toasted Sesame)
  • Soy sauce, to taste
  • Sriracha hot sauce, to taste

Grill the chicken breasts and cut into bite-sized pieces. Meanwhile, cook the rice noodles according to package directions, and chop all of the other salad ingredients.

Layer the salad ingredients, in the order listed, into two bowls. Refrigerate for at least 10 minutes. Mix the dressing ingredients together and pour over the salads immediately before serving. Enjoy!

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