I travelled Vietnam back in 2013 and absolutely loved it. Vietnamese flavours are so light and fresh, just like this salad! When we first moved to Melbourne in the summertime, we got addicted to the vermicelli noodle salads at our local Vietnamese restaurant. Inspired to start making them at home we gave it a crack and are OBSESSED with how easy they are. Thinly slicing the salad is key, a sharp knife or mandolin will help. Julienne the carrot and cucumber gives a great texture. Preparing veggies this way makes it light and easy to chew (if that makes sense). We didn't make the spring rolls, because we like this being a quick, easy, fresh dish, but feel free to find a your own spring roll recipe and go all out.
*for two bowls
8x mini vegetable spring rolls frozen
1/2 pack brown rice vermicelli noodles (for plain vermicelli)
1/4 purple cabbage
1 carrot
1 cucumber
1/2 red capsicum
1/2 red onion
handful bean sprouts
handful fresh coriander leaves
handful fresh mint leaves
handful roasted peanuts
2 tbs soy sauce
2 tbs rice wine vinegar or white vinegar
2 tbs water
1 tbs raw sugar
1 tsp sesame oil
1/2 lime juice
chilli flakes
1. Pre heat oven for spring rolls to packet instructions.
2. Prepare all the salad ingredients by washing the bean sprouts and finely slicing the cabbage, red onion, capsicum, coriander and mint. Julienne the carrot and cucumber with either a julienne peeler, mandolin slicer or a sharp knife and roughly chop the roasted peanuts
3. In a small bowl or container combine the dressing ingredients and whisk together with a fork or use a lid and shake until sugar is dissolved. Taste and adjust to desired flavours.
4. Place spring rolls on a baking tray and bake in the oven to packet directions. While spring rolls are baking prepare the vermicelli noodles to packet directions. When spring rolls are done cut in half and season with salt.
5. Build your bowl: noodles > raw salads > spring rolls > drizzle dressing > top with fresh herbs and peanuts. Or, throw salad and noodles in large salad bowl, drizzle with dressing and toss to combine. Divide between bowls and top with spring rolls, fresh herbs and roasted peanuts.
R E C I P E N O T E S
There are so many delicious variations to this salad, feel free to sway ingredients out for whatever you have on hand but we recommend the fresh herbs and peanuts for flavour and texture.
- Salad and noodles can be pre prepared and kept in the fridge.
- The dressing is out variation of a vegetarian friendly Nuoc Cham. Feel free to explore traditional Vietnamese Nuoc Cham recipes that contain fish sauce.
- Substitute spring rolls out for tofu, we have done this plenty of times and is great with a sesame marinated tofu.
- Substitute purple cabbage, wombok, cos lettuce or iceberg lettuce.
- Substitute peanuts for roasted cashews.
- Substitute red onion for spring onion.
Comments