Menu Plan: Vietnamese Rice Noodle Salad

Name: Menu Plan: Vietnamese Rice Noodle Salad
Cuisine: Vietnamese, Asian
Ingredients: 2 limes; 1 head napa cabbage; 1 medium carrot; 1 cucumber; 1 bunch fresh basil, cilantro, or mint (or a combination of them); 1 fresh Thai ("bird's eye") chile; 8 ounces cooked meat or shrimp; 3 tablespoons fish sauce; 8 ounces thin rice noodles; 1/2 cup salted peanuts; Light brown sugar; Garlic clove

4 steps

Updated at: Thu, 17 Aug 2023 01:05:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1771.7 kcal (89%)

Total Fat39.6 g (57%)

Carbs259.3 g (100%)

Sugars37 g (41%)

Protein102.3 g (205%)

Sodium5123.9 mg (256%)

Fiber23.2 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2limes

1 headnapa cabbage

1carrot

medium

1cucumber

1 bunchfresh basil

cilantro, or mint, or a combination of them

1fresh Thai chile

bird's eye

8 ouncesmeat

cooked, or shrimp

3 tablespoonsfish sauce

8 ouncesrice noodles

thin

½ cupsalted peanuts

light brown sugar

garlic clove

Instructions

Step 1

Serves 2 to 3

Step 2

With 45 minutes before dinner, juice your limes. Whisk 3 tablespoons of it with the brown sugar, sliced chile, minced garlic, and fish sauce to make the dressing for the noodles in a small bowl. Use the rest of the lime juice to make yourself a cocktail (like a Hothouse Cooler). Take a sip. Put a pot of water on to boil and assess your produce.

Step 3

Slice up 3 to 4 leaves of the cabbage, the carrot, and half the cucumber. Chop the herbs and peanuts, tear the meat into bite-sized pieces, and set everything aside.

Step 4

Only 10 minutes to go! Boil the rice noodles, drain them, and rinse thoroughly in cold water. Dry them well before serving them in generous bowls with the vegetables, meat, herbs, and peanuts arranged on top. Leave the dressing on the side so your fellow diners can season as they wish—and hope there will be leftovers for tomorrow's lunch.