This was very time consuming. Delicious, but I'm not sure I'd do it again. And I cheated on my rules. Or at least I bent the rules. The noodles need to be cooked, but I used the scalding hot water that comes straight from our tap. Only use so far for the kitchen sink water that goes from frosty to burning in 5 seconds.Vietnamese Rice Noodle Salad (adapted from an epicurious.com recipe)
1/4 cup rice vinegar
1 tablespoon sugar
1/2 red onion, quartered and thinly sliced
8 ounces firm dried rice noodles
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
5-6 tablespoons Asian fish sauce, to taste
1 teaspoon dried hot red-pepper flakes
1 teaspoon soy sauce, optional
2 teaspoons minced garlic, optional
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
4 green onions, thinly sliced
2 carrots, peeled, julienned
1 red pepper, julienned
1 cup bean sprouts
4 tablespoons chopped lightly salted cashews
Whisk vinegar and sugar in medium bowl to blend. Add onion and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving vinegar mixture. Pile cucumbers, carrots and peppers in individual piles on top of onions and drizzle vinegar over, then drain again, taking care not to disturb the piles. Reserve 2 tablespoons of vinegar.
Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
Whisk lime juice, water, sugar, fish sauce, red pepper flakes and garlic and soy sauce if using in small bowl to blend.
Place finely julienned romaine lettuce in the bottom of a large bowl. Place noodles on top. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Pile the cucumber, green onions, carrot, red pepper, bean sprouts and onions into separate piles on top of noodles. Sprinkle with cashews and serve with lime juice mixture on the side for flavoring to taste.
Serves 6
