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Rice Noodles with Scallions and Herbs

Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.

Source: Martha Stewart Living, February 2008
Total Time Prep Servings

Ingredients

Directions

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11
  • Victoria33
    31 DEC, 2012
    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).
    Reply
  • Pili
    22 JUL, 2008
    Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers!
    Reply
  • Laurean855
    16 JUL, 2008
    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!
    Reply
  • Tete_A_Tete
    18 JUN, 2008
    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.
    Reply
  • Atalanta
    21 APR, 2008
    I liked it. I thought it was great. Fish is supposed to taste like fish.
    Reply
  • pongo1111
    25 MAR, 2008
    Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.
    Reply

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