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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…