Cold Vietnamese Noodle Salad with Spiced Nuoc Cham
 
 
A fresh, crunchy and unbelievably satisfying noodle salad!
Author:
Recipe type: Entree, Side
Cuisine: Gluten-Free, Vegan
Ingredients
DRESSING
  • ½ cup freshly squeezed lime juice
  • 3 Tablespoons fish sauce (ie. nuoc mam)
  • 1 Tablespoon rice vinegar
  • 2-1/2 Tablespoon brown sugar or coconut sugar
  • 1 clove garlic, smashed
  • 1 thai chili or small jalapeno (seed the jalapeno), finely diced
  • ½ teaspoon ground star anise
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • tiny pinch cayenne pepper
SALAD
  • 1-2 shallots, sliced into thin cross-sections rings separated
  • ¼ cup coconut oil
  • sea salt
  • ½ pound bean thread noodles
  • 5 radishes, sliced thin
  • 3 persian cucumbers, sliced thin
  • 1 cup broccoli stalks, sliced into matchsticks (I buy pre-cut from trader joes--can substitute cabbage)
  • 1 cup carrots, sliced into matchsticks (also buy pre-cut)
  • ½ cup cilantro, chopped
  • ½ cup mint, chopped
  • ½ cup thai (or cinnamon) basil, chopped
  • ¾ cup unsalted dry roasted peanuts, coarsely chopped
Instructions
  1. Mix all dressing ingredients together and whisk thoroughly. Can be made in advance and stored for several days in the refrigerator.
  2. Heat coconut oil in a small saucepan and fry shallot in oil until golden brown, about 3 minutes. Keep an eye on them as they burn quickly. Transfer with slotted spoon to paper towel on a plate. Reserve shallot infused oil for another use. Let cool then sprinkle with sea salt.
  3. Prepare noodles according to package directions. For the noodle width in this photograph, cover noodles with boiling water for 15+ minutes or so until tender but not mushy. Strain noodles and coat with coconut oil to prevent sticking. Can also be prepared in advance and stored in refrigerator for several days.
  4. Combine remaining ingredients (all the veggies and herbs) except the peanuts in a large bowl. Pour dressing over and toss to coat. Add noodles and toss again. Top with the peanuts and enjoy!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/06/11/cold-vietnamese-noodle-salad-with-spiced-nuoc-cham/