Rice Noodles with Scallions and Herbs
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Martha Stewart Living, February 2008
- Prep Time 15 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 8 ounces rice vermicelli
- 1/2 cup water
- 1/4 cup fish sauce
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 2 tablespoons packed light-brown sugar
- 1 teaspoon sliced fresh red chile, preferably Thai bird chile
- 1/4 cup vegetable oil
- 1 garlic clove, minced
- 4 scallions, dark-green parts only, thinly sliced
- 3 large leaves Boston or Bibb lettuce, very thinly sliced
- 1 medium carrot, julienned
- 1/4 cup each fresh mint and basil leaves, torn into small pieces
Directions
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
I'm a vegetarian bordering on vegan, so whenever I make bun dau (similar to this recipe) I add tofu, use peanut and/or sesame oil, and for the sauce use soy sauce + mirin (and with mirin you don't need to add the sugar).
Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers!
My family loved the salad without the sauce, just tossed with the oil, scallions, and garlic. They might have had a more open mind if I hadn't mentioned the "fish sauce"! I used a type of rice noodle that didn't need to be boiled, just soaked in hot water, so it was a great no-oven meal on a hot night. Delicious with the fresh basil and mint!
it was very simple to make. I loved the mixture of flavors from the herbs and fish sauce. I substituted sesame oil instead of regular veggie oil. The sesame oil smelled divine with all the flavors. I didn't serve the sauce on the side, instead I mixed it into the dish and let it sit for a few mins to soak up the goodness.
I liked it. I thought it was great. Fish is supposed to taste like fish.
Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.