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Vietnamese Spring Noodle Salad

  • 35minutes

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Source: localfoods.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, C, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb. mai fun vermicelli rice noodles

  2. 8 cups lettuce

  3. 4 carrots

  4. 1 lb. tofu, cooked chicken or shrimp

  5. 1 large spring onion or 6 green onions

  6. 6 to 8 stems fresh mint

  7. 1 recipe Nuoc Cham Vietnamese Dipping Sauce

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add the noodles and cook until tender, about 2 minutes. Drain and rinse with cold water. Set aside. Divide between 4 to 6 large bowls.

  2. Clean and dry the lettuce . Divide the lettuce evenly between the bowls.

  3. Peel and shred carrots, divide evenly between the bowls.

  4. Top each salad with tofu, chicken, or shrimp.

  5. Finely chop or thinly slice the onion(s) and, you guessed it, divide evenly between the bowls.

  6. Cut mint into ribbons and sprinkle over the salads.

  7. Serve the salads with the dipping sauce and allow each diner to drizzle the spicy dressing on their salad to taste.

  8. Makes 4 or 6 Vietnamese Spring Noodle Salads .

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