Ingredients with Measurements:
- 1 pound of Chả Lụa (Vietnamese pork sausage)
- 8 ounces of vermicelli noodles
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/2 cup of bean sprouts
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
- 1/4 cup of chopped basil
- 1/4 cup of chopped scallions
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 1/4 cup of sugar
- 2 garlic cloves, minced
- 1 Thai chili, minced
Special equipment needed:
- Large pot for boiling noodles
- Grill or grill pan for cooking Chả Lụa
- Mixing bowl for salad dressing
Step-by-step instructions:
1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Grill Chả Lụa until browned on both sides. Slice into thin rounds and set aside.
3. In a mixing bowl, combine fish sauce, lime juice, sugar, minced garlic, and minced Thai chili. Mix well until sugar is dissolved.
4. In a large salad bowl, combine cooked vermicelli noodles, sliced Chả Lụa, sliced cucumber, julienned carrot, bean sprouts, chopped peanuts, chopped cilantro, chopped mint, chopped basil, and chopped scallions.
5. Pour salad dressing over the salad and toss well to combine.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill Chả Lụa over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 12g
- Carbohydrates: 60g
- Protein: 25g
Substitutions for ingredients:
- Chả Lụa can be substituted with grilled chicken or shrimp
- Bean sprouts can be substituted with sliced bell peppers or shredded cabbage
- Thai chili can be substituted with red pepper flakes
Variations:
- Add sliced avocado or mango for a tropical twist
- Use rice paper wrappers to make spring rolls with the same ingredients
Tips and tricks:
- Rinse cooked vermicelli noodles with cold water to prevent them from sticking together
- Use a sharp knife to slice Chả Lụa into thin rounds
- Adjust the amount of Thai chili to your desired level of spiciness
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- This salad is best served cold and does not need to be reheated
Presentation ideas:
- Serve in a large salad bowl or on individual plates
- Garnish with additional chopped herbs and peanuts
Garnishes:
- Chopped herbs and peanuts
Pairings:
- Serve with a cold glass of Vietnamese iced coffee or a light beer
Suggested side dishes:
- Fresh spring rolls or egg rolls
Troubleshooting advice:
- If the salad is too dry, add more salad dressing or a drizzle of olive oil
Food safety advice:
- Make sure Chả Lụa is cooked to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Chả Lụa is a traditional Vietnamese pork sausage made from ground pork, fish sauce, and spices
Flavor profiles:
- Salty, sweet, sour, and spicy
Serving suggestions:
- Serve as a light lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Vietnamese
Taste: Refreshing, Tangy, Savory, Spicy, Umami