23 July 2008

Vietnamese Noodles

Rice vermicelli
Pickled bean sprouts (see recipe below)
Carrot salad
Salad greens and/or fresh herbs
Meat (see below)
Nam jeem (see below)

Cook the noodles and put everything into bowls. Let people mix and match as they please. You can garnish with mint or coriander, add in some salad greens, and also top the noodles with chunks of spring rolls or whatever else you have around. Drizzle with the nam jeem.

Pickled bean sprouts:
1/2 lb sprouts, either soy or mung
3 scallions, chopped
1/2 T salt
1/4 tsp sugar
1/4 c rice vinegar
2 c water

Wash the sprouts and drain, then place in a bowl. Put the rest of the ingredients in a pot and bring to a boil and stir to dissolve. Let cool to room temperature, then pour over the sprouts, covering everything. Let stand at room temperature for 1-2 hours. Drain and serve.

Nam jeem:
1/2 c vinegar
1/2 c sugar
2 cloves garlic, minced
1/4 tsp salt
1/2 T crushed red pepper

Heat the vinegar and sugar to a boil, stirring to dissolve the sugar. Lower the heat and simmer 5 minutes. Meanwhile, mash the garlic, salt and pepper into a paste. Remove the vinegar from the stove and stir in the garlic paste. Let cool to room temperature before serving. It keeps well in the fridge and is good over all sorts of rice and noodle dishes.

For the meat, just use whatever tasty thing you have around. Something quick and easy is shredded chicken sauteed with spices, or even just in some soy sauce. Sliced pork and beef are also good. Or skip the meat if you like.

This is all from Hot Sour Salty Sweet.

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