Vietnamese Rice Noodle Salad (Bun)

From The Best International Recipe

Why this recipe works:

We knew from making Vietnamese spring rolls that the best way to rehydrate the rice noodles, or rice vermicelli, for our rice noodle salad recipe was by dropping them into boiling water that had just been removed from the heat and letting them soak until tender. To flavor the pork tenderloin… read more

We knew from making Vietnamese spring rolls that the best way to rehydrate the rice noodles, or rice vermicelli, for our rice noodle salad recipe was by dropping them into boiling water that had just been removed from the heat and letting them soak until tender. To flavor the pork tenderloin filling, we marinated the sliced meat in a mixture of vegetable oil, fish sauce, and brown sugar, then broiled it instead of grilling it. For the other salad components, we liked the traditional shredded carrots and julienned cucumber, but instead of pickling these vegetables, we simply allowed them to marinate in the dressing before adding them to the salad. For the dressing for our rice noodle salad recipe, we perfected a mixture of fish sauce, water, lime juice, fresh chiles, and garlic that was sweet, spicy, tangy, and pungent all at once.

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Serves 4 to 6 as a main course

To make slicing the pork easier, freeze it for 15 minutes. You can increase the spiciness of this dish by including the minced ribs and seeds from the chiles. We find the trio of fresh cilantro, basil, and mint essential for flavor in this salad; if you cannot find all three, increase the amount of the others to 3/4 cup each. Or, if you cannot find Thai basil, substitute regular basil.

Ingredients

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