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Couple loves this Vietnamese noodle salad

The Columbian
Published: May 26, 2014, 5:00pm

Molly Wizenberg weaves recipes into her new book, “Delancey,” which chronicles the startup of her relationship with husband Brandon Pettit and Delancey, their Seattle pizza restaurant. Her readers’ appetites were primed by Wizenberg’s blog, Orangette, and her 2010 book with recipes, “A Homemade Life.”

For this dish, inspired by the takeout food the couple loves, we saved time by shopping the salad bar for the prepped vegetables and pieces of store-roasted turkey breast.

Vietnamese Rice Noodle Salad

2 to 3 servings

Adapted from Wizenberg’s “Delancey: A Man, a Woman, a Restaurant, a Marriage” (Simon and Schuster, 2014).

For the salad:

8 ounces dried rice noodles (pad Thai/linguine width)

Handful mixed fresh herbs, such as basil, cilantro and mint

6 to 8 ounces cooked meat

2 ounces shredded/matchstick-cut carrot (may substitute 1 medium carrot, scrubbed and shredded)

2 cups shredded cabbage, preferably Napa (may substitute 3 or 4 Napa cabbage leaves, very thinly sliced)

4 ounces sliced cucumber (May substitute 1/2 cucumber, seeded and thinly sliced)

1/2 cup roasted, salted peanuts, for garnish

For the dressing:

1 or 2 limes

1 medium clove garlic

3 tablespoons fish sauce

2 to 3 tablespoons light brown sugar

6 to 8 tablespoons water

Pinch red pepper flakes

Lay a clean dish towel on the counter. Bring a pot of water to a boil over high heat. Add the noodles and wait for 1 minute before stirring to separate them. Cook for about 3 minutes; the noodles need to be tender but not mushy. Drain, then immediately dump the noodles onto the towel, separating them from each other.

Squeeze the juice of the lime(s) — enough to yield 3 tablespoons — into a small bowl. Mince the garlic and add it to the bowl, along with the fish sauce, brown sugar (to taste), water (as needed) and red pepper flakes.

Coarsely chop or tear the herb leaves. Tear the turkey into bite-size pieces and arrange on a platter, along with the herbs, carrot, cabbage and cucumber. Arrange the noodles on the platter; drizzle with a few spoonfuls of the dressing. Coarsely chop the peanuts, then scatter them over the salad components. Seat the bowl of dressing in or alongside the platter. Let everyone at the table help themselves.

Per serving (based on 3, using white-meat turkey): 420 calories, 22 g protein, 77 g carbohydrates, 2 g fat, 0 g saturated fat, 50 mg cholesterol, 1,580 mg sodium, 3 g dietary fiber, 10 g sugar

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