One of my favorite cooking shows is Masterchef Australia. Of course I love Australia (and the male inhabitants of this land
for someone has represented them very, very well let us not get started on it since this is a food blog) and I love how amazing their produce are (the Masterchef pantry is just to die for season after season after season).
Arguably, one of the “most cooked” cuisine on the TV series is Vietnamese which is, of course, one of the well-known Asian cuisines in the world.
Ha! So off I go to search for an easy to make Vietnamese dish.
Vietnam is a neighbor located our west. It was France’s crowning glory in the far east not to mention Cambodia and Laos. With that said, just imagine how pretty Vietnamese food looks and tastes? Just imagine the exotic and authentic taste of the east meeting the culinary flamboyance of the west — bam!
I have never been to Vietnam
yet but thanks to technology, I was able to take myself maybe in one of the busy streets of Ho Chi Minh with my plate of noodle salad.
I actually forgot where I got this recipe from but let me work from memory and give you the ingredients and procedure.
- Vermicelli noodle
- Chicken breast (or thigh)
- Chinese cabbage
- Bean sprouts
- Dressing: fish sauce, sesame oil, red chili, sugar, lime juice (mix everything, balance to taste then set aside).
- Cook the Vermicelli noodle according to package direction then set aside.
- Season the boneless chicken part. For this recipe I used chicken breast but you may absolutely use chicken thigh which has more flavor. Season the meat with salt and pepper and fry. Set to room temperature then shred.
- Bring the bean sprouts to a good boil.
- Cut the Chinese cabbage and leek to small parts.
- Assemble: noodle, chicken, bean sprouts, cabbage, leek, dressing, peanuts.
So fresh, so pleasing to the eyes and so good. Easy peasy dish! Enjoy!
~Photo taken using my now missing Olympus point and shoot digital camera.