VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
THAI-VIETNAMESE SALAD BAR SUPREME
Provided by Rachael Ray : Food Network
Time 40m
Yield up to 6 servings
Number Of Ingredients 32
Steps:
- Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
- Heat a grill pan over medium high heat.
- Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
- For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.
SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD
I found this recipe in Wine Enthusiast Magazine. This recipe adapted from the Asian Grill by Corinne Trang, is a traditional Vietnamese "tableside salad" which, true to its name, is assembled at the table. It is based on rice vermicelli, an extemely thin rice noodle, and dressed with nuoc cham, the sweet, sour spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. Tiger shrimp are prefered because they're "meaty, sweet, and firm". NOTE: Recipe for nuoc cham is posted separately
Provided by Sondra Beth
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the shrimp:.
- In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
- Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
- Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
- In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
- On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
- Cook the shrimp:.
- Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
- To Serve:.
- Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
- Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.
Nutrition Facts : Calories 714.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.1, Sodium 1740.1, Carbohydrate 97.8, Fiber 5.3, Sugar 37.7, Protein 24.2
THAI-VIETNAMESE SALAD BAR
This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.
Provided by Sharon123
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
- Heat a grill pan over medium high heat.
- Combine soy and oil in a shallow dish.
- Add chicken and turn to coat.
- Season chicken with salt and pepper.
- Drizzle fish with oil and season with salt and pepper.
- Grill chicken 3 minutes on each side.
- Cut chicken into strips on an angle and place onto a serving plate.
- Grill fish 4 to 5 minutes on each side, until opaque.
- Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
- Combine all ingredients, except oil, for peanut dressing in a blender.
- Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
- Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
- For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
- Slowly pour in vegetable oil while continuing to whisk.
- When the oil is thoroughly mixed, transfer dressing to a small dish to serve.
Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8
More about "thai vietnamese salad bar recipes"
FRESH AND EASY VIETNAMESE NOODLE SALAD
From foodiecrush.com
THAI CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF
From onceuponachef.com
THAI-VIETNAMESE SALAD BAR SUPREME - DAIRY FREE RECIPES
From fooddiez.com
VIETNAMESE GREEN PAPAYA SALAD | SALT AND PESTLE
From saltandpestle.com
10 THAI SALADS YOU SHOULD TRY - EXPERIENCE UNIQUE BANGKOK
From expique.com
10 MOST POPULAR VIETNAMESE SALADS - TASTEATLAS
From tasteatlas.com
VIETNAMESE SALADS: BEST RECIPES & RESTAURANTS | TASTEATLAS
From tasteatlas.com
VIETNAMESE STEAK SALAD - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
THAI-VIETNAMESE SALAD BAR - CHAMPSDIET.COM
From champsdiet.com
VIETNAMESE STEAK SALAD WITH ZESTY VIETNAMESE DRESSING
From sundaysuppermovement.com
THAI-VIETNAMESE SALAD BAR SUPREME RECIPE - FOOD NEWS
From foodnewsnews.com
THAI-VIETNAMESE SALAD BAR SUPREME RECIPE - COOKING INDEX
From cookingindex.com
12 THAI SUMMER SALADS | ALLRECIPES
From allrecipes.com
THAI-VIETNAMESE SALAD BAR SUPREME – RECIPES NETWORK
From recipenet.org
THAI VIETNAMESE SALAD BAR RECIPES
From tfrecipes.com
VIETNAMESE CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
VIETNAMESE NOODLE SALAD BOWL - GLEBE KITCHEN
From glebekitchen.com
VIETNAMESE BEEF SALAD (Bò XàO Xà LáCH XOONG) | WOK AND KIN
From wokandkin.com
THAI VIETNAMESE SALAD BAR SUPREME RECIPE - COOKEATSHARE
From cookeatshare.com
THAI-VIETNAMESE SALAD BAR SUPREME | RECIPE | FOOD NETWORK …
From pinterest.ca
THAI LARB SALAD | FEASTING AT HOME
From feastingathome.com
QUICK AND EASY VIETNAMESE NOODLE SALAD WITH TANGY DRESSING
From drivemehungry.com
VIETNAMESE RICE PAPER SALAD BáNH TRáNG TRộN
From beyondsweetandsavory.com
FRESH AND EASY VIETNAMESE NOODLE SALAD (VEGAN BúN CHAY)
From thewanderlustkitchen.com
VIETNAMESE NOODLE SALAD WITH SEARED PORK CHOPS
From thewoksoflife.com
FIVE REFRESHING VIETNAMESE SALADS - VIET WORLD KITCHEN
From vietworldkitchen.com
RECIPE BEST VIETNAMESE THAI CHICKEN SALAD RECIPE
From recipeschoice.com
VIETNAMESE NOODLE SALAD (BUN BO XAO) - PLATINGS + PAIRINGS
From platingsandpairings.com
EASY VIETNAMESE NOODLE SALAD RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
AUTHENTIC VIETNAMESE CHICKEN SALAD (GOI GA) - A PEACHY PLATE
From apeachyplate.com
VIETNAMESE STYLE BEEF SALAD WITH RICE NOODLES - PROPERFOODIE
From properfoodie.com
VIETNAMESE SALAD DRESSING OR NUOC CHAM - SALADS WITH ANASTASIA
From saladswithanastasia.com
VIETNAMESE HERB SALAD RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE BEEF SALAD - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
VIETNAMESE CHICKEN SALAD (GỏI Gà BắP CảI) - GYPSYPLATE
From gypsyplate.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #poultry #asian #thai #vietnamese #chicken #dietary #meat #chicken-breasts
You'll also love