Best 4 American Kitchen Classic Vietnamese Bun Cool Noodle Salad Recipes

FRESH AND EASY VIETNAMESE NOODLE SALAD

Steps:

• Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
• In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE NOODLE SALAD

Steps:

• Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
• Turn off the heat, cover and leave for no less than four minutes.
• Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
• Stir in the sugar until dissolved.
• Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
• Split the cucumber lengthways.
• Use a spoon to scrape out the seeds and then slice thinly to make half moons.
• Use a potato peeler to slice the carrot into thin curls.
• Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
• Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
• Tip into the salad along with any juices.
• Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
• Add to the salad.
• Add the mint and coriander and toss.

BUN (VIETNAMESE HERB NOODLE SALAD)

Steps:

• Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
• Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
• Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
• Before serving, pour the Nuac Cham sauce over all and toss before serving.