Skip to main content
logo
Food Advertising by

Vietnamese Rice Vermicelli Salad ~ 越南米粉沙拉


A refreshing salad for a hot day ~ consisting of  a stir-fry chicken from the pan,  paired with freshly blanched rice vermicelli, julienned carrots, lettuce and topped with roasted peanuts.  Rounded up with a lime and chilli dipping sauce.  This makes a satisfying main-course salad or even a wholesome meal on its own, fuss-free!





Vietnamese Rice Vermicelli Salad   ~  越南米粉沙拉
Ingredients

  • 200 gm dried Vietnamese rice vermicelli
  • 200 gm chicken breast, seasoned with some salt, light and dark soya and sugar
  • 1 small carrot, julienned
  • 3 limes, chilli padi, romaine lettuce, roasted peanuts
Sauce
  1. Mix 4 Tbsp lime juice with 2 Tbsp sugar and 2 Tbsp fish sauce or to taste.
Method
  1. Season the chicken breast and pan-fry till cooked with some sauce.  Let cool and cut into slices.
  2. Soak the rice vermicelli till slightly tender.
  3. Boil a pot of water and toss in the vermicelli, stir and drain when noodles are al dente, cool uncer running water.  Fluff and leave in strainer to drain well.
  4. Place some lettuce in a bowl, add in some noocles, carrot and corainder leaves.  Top with chicken slice and roasted peanuts.
  5. Serve with prepared sauce.








Comments

  1. That is a very mouthwatering salad!

    ReplyDelete
  2. The salad looks very refreshing and yummy. Wish I can have some right now.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…