Chilled Vietnamese Rice Noodle Salad
Ingredients
- 1 package rice noodles (size noodle to your liking)
- 2 tablespoons neutral oil (such as grapeseed or canola)
- ¼ cup fish sauce
- ¼ cup water
- ¼ cup sugar
- ¼ cup fresh-squeezed lime juice, plus extra wedges for garnish
- 1 cucumber, seeded and sliced
- 2 cups sliced melon (watermelon or cantaloupe), rind removed
- 1 pound (3–4 cups) fresh bean sprouts
- ½ cup fresh Thai basil leaves, torn
- ½ cup fresh mint leaves, torn
- ½ cup fresh cilantro leaves
- 3 jalapenos, sliced (optional)
- Kosher or sea salt
- Freshly ground pepper
Instructions
- In a large pot, bring 8 cups of water to a boil. Add noodles and cook for 4–5 minutes. Strain noodles. Give them a quick rinse with cold water just to get the cooling started and, once well drained, toss lightly with oil. Let rest in the refrigerator, covered. Meanwhile, combine fish sauce, water and sugar in a 1-quart saucepan. Cook until sugar is completely dissolved, 3–4 minutes. Add lime juice and set aside to cool. When ready, add noodles to a large mixing (or serving) bowl. Add sliced cucumber and melon slices, bean sprouts, basil, mint, cilantro and sliced jalapenos. Toss with sauce. Add salt and pepper to taste. Garnish with lime wedges. Serve immediately or cover and chill until serving.
Notes
BEER PAIRING: Revival Brewing Company, Fanny IPA. This recipe has a balanced interplay of sweet, salty, spicy and savory flavors. Fruity hops from the Southern Hemisphere will highlight the melon’s cool notes, while piney North American hops accentuate the spicy flavors. At a moderate 4.7% ABV, the beer stays as light in your belly as does the salad, keeping everything in harmony.
—Bottles Fine Wine, Cocktails & Craft Beer, Providence
By Chef/co-owner Jason Timothy, Troop, Providence
By Chef/co-owner Jason Timothy, Troop, Providence
