Try this delicious and satisfying Vietnamese-Inspired Noodle Salad that’s bursting with flavors and textures. This salad takes inspiration from the vibrant street food scene of Vietnam. It offers a mix of fresh herbs, tender noodles, crunchy vegetables, and a zesty dressing or Nước chấm. Whether you’re a fan of Vietnamese cuisine or simply looking for a wholesome and tasty meal, this recipe has got you covered. Follow these simple steps to create this delightful dish in your own kitchen.
Origin of Vietnamese Noodle Salad
Vietnamese noodle salad, known for its harmonious blend of flavors and refreshing textures, has a rich history that reflects the diverse culinary heritage of Vietnam. This beloved dish offers a glimpse into the country’s culinary traditions, influenced by both local ingredients and international influences.
Early Roots and Influences:
The origins of Vietnamese noodle salad can be traced back to traditional Vietnamese cuisine, which often featured a combination of fresh herbs, rice noodles, and a variety of proteins. This culinary foundation was influenced by indigenous ingredients and cooking techniques, as well as early trade interactions with neighboring countries.
French Colonial Influence:
The period of French colonial rule in Vietnam introduced new ingredients and culinary techniques that left an indelible mark on Vietnamese cuisine, including the evolution of noodle salads. The French brought elements like baguettes and pâté. This eventually led to the creation of Vietnamese-style baguette sandwiches (bánh mì) and the incorporation of French-inspired dressings in salad
Storage Instructions:
Short-Term Storage:
If you plan to consume the Vietnamese noodle salad oon, you can assemble the bowls and keep them ready. However, it’s best to avoid exposing the salad to direct sunlight or heat.
Refrigeration: For longer storage, especially if you’re making the salad ahead of time, refrigeration is recommended. Here’s how to do it:
- Dressing Separation: If you plan to store the salad for an extended period, store the dressing separately to prevent the vegetables from becoming soggy.
- Assemble without Dressing: Assemble the salad bowls without adding the dressing. You can combine the vegetables, tofu, and noodles in the bowls.
- Dressing Before Serving: Just before serving, drizzle the dressing over the assembled salad bowls. Toss gently to ensure even distribution of flavors.
Note: If you’re using tofu or edamame, they might release moisture into the salad over time. Assembling without dressing helps maintain the salad’s freshness and texture.
Garnish Separation: Consider keeping the mint leaves, chopped peanuts, and cilantro/coriander separate until serving. This helps maintain the crunch and vibrant colors of the garnishes.
By following these storage guidelines, you can enjoy your Vietnamese noodle salad at its best, whether you’re enjoying it immediately or savoring it later.
Other recipes from the blog:
Vietnamese Inspired Noodle Salad
Ingredients
Simple vegan Nước chấm (Vietnamese dipping sauce):
- 2 cloves garlic minced
- 1/2 lime juiced
- 2 tablespoons rice vinegar or white vinegar
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 red chili de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha
- 2 tbsp water
To assemble the bowls:
- 7 ounces or 200 g dried rice vermicelli noodles
- 1 tbsp sesame oil
- 1 large carrot julienned
- 1 cucumber julienned
- 1 bell pepper julienned
- 1 cup of cubed sautéed tofu sub with edamame
- 6 leaves romaine lettuce finely julienned
Garnish:
- Mint leaves
- Grilled chopped peanuts
- Cilantro/Coriander
Instructions
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
- Combine all the vegan Nước chấm ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- To assemble the salad, combine the rice noodles with some sesame oil, then add bell pepper, julienned carrots and cucumber, romaine lettuce, sautéed tofu, mint, peanuts, and cilantro.
- Pour the vegan Nước chấm and stir well to combine and serve cold!
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