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Recipe Detail Page
Dress Your Own Noodle Salad
Autumn 2018
Lightly dressed rice noodles make a great side for grilled chicken and shrimp and give guests an alternative to bread. Serve the garnishes in small bowls so that guests can build their perfect portion. Fried shallots can be bought in bags near the spices in many Asian stores, or you can thinly slice shallots and fry them in a little oil until browned and crisp.
Makes 10 servings as part of whole menu
1 lb (455 g) thin rice stick noodles
½ cup (125 mL) unseasoned rice vinegar
¼ cup (60 mL) canola oil
2 tbsp (30 mL) fish sauce
1 tbsp (15 mL) sugar
1½ tsp (7 mL) grated ginger
1 tsp (5 mL) grated garlic
1 to 2 bird’s-eye chilies, very finely chopped (to taste)
GARNISHES
Thai basil, cilantro, chopped green onions, chopped peanuts, fried shallots, sambal oelek
1. Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 15 minutes or until noodles are tender. Drain and rinse with cold water. Set aside.
2. Combine rice vinegar, canola oil, fish sauce, sugar, ginger and garlic in a bowl, and whisk to combine. Add chilies. Toss noodles with dressing just before serving.
3. Put garnishes in bowls around noodles so guests can top them the way they like.
Makes 10 servings as part of whole menu
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Vietnamese BBQ Chicken & Shrimp
Serve chicken and shrimp on a platter with crusty mini-baguettes or rolls, Quick Pickled Carrots and Daikon, Sriracha Mayo and cilantro sprigs so that guests can assemble a banh mi sandwich if they desire. Grilled chicken and shrimp are also great over the Noodle Salad.
