Vietnamese Noodle Salad with Tangy Dressing

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Description:
This Vietnamese Noodle Salad, often referred to as Bún, is a vibrant, fresh dish brimming with a variety of textures and bright flavors. Featuring thin rice noodles, crisp vegetables, fresh herbs, and a tangy dressing, this salad is both refreshing and satisfying. It’s typically served with a protein such as grilled chicken, beef, shrimp, or tofu, making it a versatile dish suitable for any occasion.

Ingredients:

  • For the Salad:
  • 8 ounces rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup chopped roasted peanuts
  • Optional protein: grilled chicken, beef, shrimp, or tofu
  • For the Tangy Dressing (Nuoc Cham):
  • 1/4 cup fish sauce
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 small chili, finely chopped or 1/2 teaspoon chili paste (adjust to taste)

Instructions:

  1. Prepare the Noodles:
  • Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually just a few minutes, until tender. Drain and rinse under cold water to cool. Set aside.
  1. Make the Tangy Dressing:
  • In a small bowl, combine the fish sauce, water, lime juice, rice vinegar, sugar, minced garlic, and chopped chili or chili paste. Stir until the sugar is completely dissolved. Adjust the flavor as needed, balancing the salty, sweet, sour, and spicy components.
  1. Assemble the Salad:
  • In a large bowl, combine the cooled noodles with shredded carrots, cucumber, bean sprouts, mint, and cilantro.
  • Pour the prepared dressing over the salad and toss well to ensure everything is evenly coated.
  1. Add Protein (if using):
  • If including a protein like grilled chicken, beef, shrimp, or tofu, arrange it on top of the salad.
  1. Garnish and Serve:
  • Sprinkle chopped roasted peanuts over the top for added crunch.
  • Serve immediately or chill in the refrigerator before serving for a more refreshing experience.

Nutritional Information Estimate (per serving, based on 4 servings without protein):

  • Calories: 290
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 1200mg
  • Carbohydrates: 58g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 7g

Recommendations:

  • This salad is best enjoyed fresh but can be refrigerated and served within a day.
  • For a vegetarian version, use soy sauce or a vegan fish sauce substitute in the dressing.
  • Enhance the salad with additional toppings like sliced radishes, shredded lettuce, or sliced green onions for more variety and crunch.

This Vietnamese Noodle Salad with Tangy Dressing is perfect for a light lunch, a side dish at dinners, or even as a healthy option at gatherings. Its combination of fresh ingredients and dynamic flavors offers a delightful eating experience.

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