Side Pannel
Vietnamese Spring Noodle Salad
Vietnamese Spring Noodle Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vietnamese
Ingredients List
- Water for boiling
- 1/2 lb Quarter inch rice sticks
- -(imported from Thailand)*
- 2 c Fresh snow peas; trimmed
- 16 md Shrimp; shelled
- 1 Clove garlic; minced
- 1 Shallot; minced
- 2/3 c Fresh lime juice
- 1/2 c Fish sauce*
- 1/2 c Water
- 4 tb Sugar
- 1/2 ts Red pepper flakes
- 2 Bibb lettuce heads; leaves
- -separated, rinsed and
- -patted dry
- 3 Carrots; peeled and grated
- 3 c Fresh mung bean sprouts
- 1 c Diced cucumber
- 2 Scallions; trimmed and
- -thinly sliced
- 1 c Fresh mint leaves
- 1/4 c Fresh cilantro; roughly
- -chopped; 1/4 to 1/2 cup
Directions
* Available in Asian grocery stores
Bring one large pot and one medium-size pot of water to a boil. Drop the
snow peas into the medium-size pot and cook for about 10 seconds (they will
turn bright green). Remove them from the pot with a slotted spoon and rinse
under cold water.
When the water in the medium-size pot has returned to a boil, add the
shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp
under cold water. Set aside.
Add the rice noodles to the large pot of boiling water. Boil for 4-5
minutes, drain, and rinse under cold water.
In a small bowl, whisk together the garlic, shallot, lime juice, fish
sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is
dissolved. Divide the dressing into four small bowls.
Pile the lettuce leaf "cups" in the center of a large platter. Surround the
lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion,
mint. cilantro, snow peas, noodles, and shrimp.
Give each person a plate upon which to put a lettuce leaf cup. Fill each
lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and
roll up in the shape of a cylinder.
Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat;
1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg
sodium; 5g fiber.
Bring one large pot and one medium-size pot of water to a boil. Drop the
snow peas into the medium-size pot and cook for about 10 seconds (they will
turn bright green). Remove them from the pot with a slotted spoon and rinse
under cold water.
When the water in the medium-size pot has returned to a boil, add the
shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp
under cold water. Set aside.
Add the rice noodles to the large pot of boiling water. Boil for 4-5
minutes, drain, and rinse under cold water.
In a small bowl, whisk together the garlic, shallot, lime juice, fish
sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is
dissolved. Divide the dressing into four small bowls.
Pile the lettuce leaf "cups" in the center of a large platter. Surround the
lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion,
mint. cilantro, snow peas, noodles, and shrimp.
Give each person a plate upon which to put a lettuce leaf cup. Fill each
lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and
roll up in the shape of a cylinder.
Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat;
1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg
sodium; 5g fiber.
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