The Perfect Summer Night’s Meal
As I was walking up and down the aisles of Trader Joe’s I had caught my eye on a bag of rice noodles they started to carry not too long ago. Being Asian and all I could eat rice or noodles everyday, so stereotypical, huh? Have a combination of the two, forget-about-it. I know what some of you may be thinking. Rice noodles? BORING, right? NO WAY!!! There’s so many wonderful meals you could make with them. One of them being “Bun” a.k.a. Vietnamese noodle salad. Wow, I can’t even put into words how tasty my meal was tonight. So light, refreshing and super tasty. This noodle salad dish is paired with Nuoc Cham (a Vietnamese dipping sauce) and I also added some veggie egg rolls (found in the frozen section at TJ’s). They’re a great side dish to go with your meal. They also taste fantastic paired with the Nuoc Cham dipping sauce, especially with the grated carrots. Ok, I’m so antsy for everyone to try this that I’m not going to write anymore.
Nuoc Cham dipping sauce (adapted from sundaynitedinner.com)
- 1/4 cup sugar
- 1/2 cup warm water
- 1/4 cup fish sauce
- 1/4 cup white vinegar
- 1/2 of a lime, juiced
- 5-6 cloves of garlic , minced
- 1 teaspoon of dry chili flakes
- 1/2 to 1 whole sliced jalapeño depending on how much spice you can handle
- 1/2 grated carrot
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2) Add garlic, chili flakes, jalapeño and grated carrots . The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
Bun a.k.a. Vietnamese Noodle Salad
- 1 13.2 oz package of Trader Joe’s rice sticks
- 2 cups romaine lettuce, shredded
- 2 cups of bean sprouts
- 1 1/2 cups of cucumbers, peeled and julienned
- 2 carrots, peeled and julienned
- 1/2 cup mint leaves roughly chopped
- 1/2 cup basil leaves roughly chopped
- 1/2 cup cilantro, roughly chopped
- 2 cups of grilled meat of your choice (beef, pork, chicken or shrimp)
- 1/4 cups peanuts, finely chopped
Place the rice sticks into boiling water. Cook for 6-8 minutes until rice noodles soften. Drain and run under cool water. Take noodles and toss with Nuoc Cham* and all the rest of the prepared ingredients except for peanuts which you will use to garnish off the dish.
*Use sauce to taste. When I prepared the dish, I tossed each person’s plate to their liking. On average I’d say 2-3 tablespoons per person.