I entered the following recipe in a recipe contest at work. I think it is a winner. We will have to wait and see if it is!
Vietnamese Chicken Vermicelli Salad Bowl
Ingredients:
• 1/2 pound rice vermicelli (bun NOT mung bean vermicelli)
• 6 green onions, sliced crosswise on the diagonal
• 2 cups thinly sliced crispy lettuce, such as romaine or iceberg
• 2 cups bean sprouts, rinsed well and patted dry
• 1 medium cucumber, peeled, halved lengthwise, and thinly sliced
• 6 teriyaki chicken breasts (precooked), warmed and thinly sliced
• 1 cup fresh mint leaves, shredded
• 1 cup fresh cilantro leaves, shredded
• 1/2 cup finely chopped unsalted roasted peanuts
• Nuoc Cham Sauce, recipe follows
Instructions:
1. Soak the rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes.
2. Rinse under cold water and transfer to a colander to drain.
3. Divide the drained vermicelli, lettuce, bean sprouts, and cucumber evenly among 6 deep soup bowls.
4. Top with the teriyaki chicken, mint leaves, and cilantro.
5. Garnish with the peanuts and green onions.
6. Drizzle generously with Nuoc Cham Sauce (about 3 tbs).
7. Include more Nuoc Cham sauce on the side.
Nuoc Cham Sauce:
• 1/2 cup fresh lime juice
• 2/3 cup water
• 1/2 cup sugar
• 1/4 cup Thai fish sauce (such as Three Crabs)
• 1 garlic clove, minced
• 2 red Thai chiles (or 1 small jalapeno or serrano chili), cored, seeded, and minced
• 1/2 cup shredded carrot
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Add carrot. Set aside. Serve immediately or refrigerate, covered and in a non-reactive container, for up to 2 days.
Yield: about 1 1/2 cups
