Vietnamese Rice Noodle Salad with Nuoc Cham Recipe

Ingredients with Measurements:
- 8 oz. rice noodles
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1 cup bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped scallions
- 1/4 cup fried shallots
- 1/4 cup Nuoc Cham sauce

Special equipment needed:
- Large pot for boiling noodles
- Colander
- Mixing bowl
- Whisk
- Serving bowl

Step-by-step instructions:

1. Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a mixing bowl, whisk together Nuoc Cham sauce.
3. In a large serving bowl, combine cooked rice noodles, shredded carrots, shredded cucumber, bean sprouts, chopped cilantro, chopped mint, chopped peanuts, chopped scallions, and fried shallots.
4. Pour Nuoc Cham sauce over the salad and toss well to combine.
5. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 300
- Fat: 8g
- Carbohydrates: 50g
- Protein: 6g

Substitutions for ingredients:
- Shredded carrots can be substituted with shredded red cabbage.
- Shredded cucumber can be substituted with sliced bell peppers.
- Bean sprouts can be substituted with sliced mushrooms.
- Chopped cilantro can be substituted with chopped basil.
- Chopped mint can be substituted with chopped parsley.
- Chopped peanuts can be substituted with chopped cashews.
- Fried shallots can be substituted with fried garlic.

Variations:
- Add grilled chicken, shrimp, or tofu for added protein.
- Add sliced jalapenos for a spicy kick.
- Add sliced mango or pineapple for a sweet twist.

Tips and tricks:
- Rinse the cooked rice noodles with cold water to prevent them from sticking together.
- Make the Nuoc Cham sauce ahead of time and store it in the refrigerator for up to a week.
- Use a mandoline slicer to shred the carrots and cucumber for a more uniform texture.

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 the salad in a large bowl and garnish with extra chopped cilantro, mint, and peanuts.

Garnishes:
- Chopped cilantro
- Chopped mint
- Chopped peanuts

Pairings:
- Serve with a cold glass of Vietnamese iced coffee.

Suggested side dishes:
- Spring rolls
- Grilled shrimp skewers

Troubleshooting advice:
- If the salad is too dry, add more Nuoc Cham sauce.
- If the salad is too wet, drain excess liquid before serving.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover salad in the refrigerator and consume within 2 days.

Food history:
- Vietnamese rice noodle salad, also known as Bun Cha Gio, is a popular dish in Vietnam. It is typically served as a light and refreshing meal during the hot summer months.

Flavor profiles:
- This salad is a combination of sweet, sour, salty, and spicy flavors.

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Vietnamese

Taste: Tangy, Spicy, Sweet, Sour, Umami, Fresh