Capture the flavors of Vietnam with this savory salad. The simple dressing brings out the flavors of the fresh vegetables and rice noodles. It takes a few extra minutes to slice and prepare all of the ingredients for the salad. Once that's done the dish is ready in minutes.
Many Vietnamese recipes call for fish sauce, also called nuoc mam. It is made from anchovies, salt and water and is left in wooden barrels to ferment. It has an intense flavor. It can be hard to find. I use low-sodium soy sauce as a substitution and it works very well.
Helpful Hints:
_ Any type of quick cooking streak can be used.
_ 1 teaspoon ground ginger can be used instead of fresh ginger.
_ To speed slicing the vegetables, use a mandolin or slicing blade in a food processor.
Countdown:
_ Slice carrots and place them in the rice vinegar to pickle slightly while you prepare the remaining ingredients.
_ Place water for rice noodles on to boil.
_ Slice all vegetables.
_ Prepare remaining ingredients.
_ Saute beef.
_ Assemble salad.
Shopping List:
To buy: 1 bunch carrots, 1 cucumber, 1 bag snow peas, 1 small head Chinese cabbage, 1 bunch fresh mint, 1 package rice noodles, 1 container unsalted peanuts, } pound grass-fed tenderloin, 1 jar minced garlic, 1 lime, 1 small bottle rice vinegar, 1 small bottle nuoc mam or reduced-sodium soy sauce and 1 small piece fresh ginger.
Staples: sugar, salt and black peppercorns.
