Saigon salad with rice vermicelli, vegetables and spicy lime sauce from Rebar: Modern Food Cookbook (page 2) by Audrey Alsterberg and Wanda Urbanowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegan variation.

  • averythingcooks on May 03, 2025

    I wanted to dress warm noodles/sauteed veg (red onion, sweet & hot peppers, broccoli, carrots + Thai basil) coming here for the dressing. I should have known from the start...while the flavours are good, it is SUPER thin & there was no way I was going to use it like that. It went into my small blender with peanut butter, cornstarch + sesame oil as I was also missing that flavour. This was stirred into the pan of hot ingredients & the result was a flavourful dressing (but of course no longer fat free) that really coated the noodles etc. I used cashews for the crunch & T declared it delicious but as I said...no way I was going to use it as written.

  • arlabevan on June 26, 2024

    We loved this salad. Used a combination of Mint and Basil. Don't add the dressing until serving as it states in the recipe. Very flavorful and pretty to look at. We skipped the tomatoes and added green cabbage sliced super fine on the mandolin.

  • Delys77 on January 20, 2012

    Not good at all, if you use basil it is overpowering and the lack of oil makes the dressing like water

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