Rice noodle salad bowl from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 197) by Andrea Nguyen

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Notes about this recipe

  • runoutofshelves on January 21, 2025

    This is a wow of a dish. We had pork shoulder and the marinaded meat was gorgeous. I love that you can mix the nuoc cham to your liking of sweet / sour. I love the mix of everything. I didn't do pickles but next time.

  • jenmacgregor18 on June 10, 2024

    The marinade was amazingly good. I used boneless chicken thighs. And I can see it being equally as good on just about any meat or seafood. I didn't care, however, for the dressing on the salad. And I think I would just prefer the salad with either just the noodles and garnishes or as a vegetable salad. I

  • bernalgirl on May 30, 2024

    The marinade in this recipe is absolutely outstanding on chicken, salmon, and thin-cut pork chops.

  • julesamomof2 on May 17, 2022

    This was just ok - I expected the flavors to really come together in the bowl but they didn't. I made most of the components too- fried shallots, nuoc nam, marinated tri-tip, quick pickles. Probably not a repeat but I love this book and am looking forward to trying more recipes.

  • ellencooks on August 30, 2021

    I've made this with boneless skinless chicken thighs and with pork butt. Loved it both times!

  • wcassity on February 23, 2020

    Delicious! Like a Vietnamese restaurant dish. Lots of work - made the quick pickle, nuoc nam, lemongrass grilled salmon, the noodles, and chopping of all of the veggies and herbs.

  • excurvatus on July 27, 2019

    This was incredible, but i really took it in my own direction as a kind of "use up CSA vegetables" dinner. i topped it with some pre-made marinated tofu from the grocery store instead of the meat options, used vegetarian nuoc cham (from earlier in the book), and for vegetables I seared/sauteed some hakurei turnips, cabbage, and radishes.

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