Its been super hot in Sydney lately and I’m not able to take the heat!! Having to wear an air cast in the heat is not so comfortable either – I’ve had it on for three weeks now and am starting to get a bit more used to it.
I have started a bit of pool walking so thats been really nice in between physio and developing recipe content from my couch. So I have been staying out of the heat and I posted a few simple leaf salads last week, but I decided to up the anti today and try to make a favourite salad of mine – Vietnamese vermicelli salad ( or BUN Bo – which translates to lemongrass beef .. ) but with a twist instead. So normally this is a beef or pork dish, and traditionally chicken mince is not really used. But it was on special at the shop so I decided to use it. If you’re a traditionalist and you would like the original recipe using steak, click on this link here from Taste.com.au to check it out.
Also, I am sort of craving a bit of Vietnamese food, mainly because I am supposed to be on a trip there right now. Due to an accident whilst attempting to run a trail in the National Park in Waterfall a couple weeks back, I was grounded by my Dr and had to stay behind. My awesome team left yesterday and I am looking forward to their updates. You can read more about my group who are on the trip here that raised $40,000 for primary school education programs in Cambodia and Vietnam and see my own page about why I was involved here – and then make this for your family or friends – its economical, refreshing, and yum!
Vietnamese chicken mince vermicelli salad
Time: allow about 60 mins, you may need one helper in the kitchen
Meat – organic chicken mince 400- 500gm pack – if the organic is too expensive any (free range or other) chicken mince will be suitable
1/2 red onion finely diced
1/2 cup coriander leaves
1 spring onion, white and green part, sliced and chopped
3 Tablespoons Fish sauce
1 tablespoon Soy sauce
White pepper 1/2 tsp
Mix these ingredients together in a large mixing bowl. Set aside for 10 mins for seasoning to soak in.
1 x200gm packet of pandaroo brown rice vermicelli
3 lettuce leaves, shredded
1/2 cucumber, cut into sticks
2 carrots, spiralised
1/4 cup fish sauce
3 tablespoons lemon juice (1 medium lemon)
2 tablespoon lime juice (1 lime)
1 clove garlic
1 small chilli, deseeded and sliced (I didn’t have this so I used chilli jam)
3 tablespoons grated palm sugar
Topping (for the table, to serve 4-6 people)
1/2 cup Mint
1/2 cup crushed peanuts
1/2 cup shallots, sliced and fried (or you could use prep prepared ones from the asian grocery store), for sprinkling
Put these into small dishes and place on the table.
Prepare the pandaroo vermicelli according to directions on the packet. Drain and wash with cold water., for a few minutes until the heat of the noodles reduces or place in a bowl of iced water for 5 mins.
This will prevent the noodles from becoming soggy and help them to stay nice and crisp. Drain and set aside.
While the noodles are cooling, take the mince which has been marinated and stir fry in a hot pan or wok. I used rice bran oil as that is the oil I use at home predominately and also the fish sauce in the meat has a strong aroma. Sunflower or another vegetable would also be a good one to use. I wouldn’t use EVOO for this salad as the heat can be quite high and if its a nice grassy one, it might not complement the fish sauce flavour. Cook the mince in batches (I had to do two separate ones), until it is light brown. Cooking the mince in batches can reduce the water that comes out of the meat and gets it a bit brown rather than soggy but that is my preference for the meat to be dry and little crispy. Place in a dish and set on the table.
Step 3. Salad Plate
In a bowl or on a plate, placed shredded lettuce, spiralled carrot and cucumber sticks next to each other.
Step 4. The dressing
In a small bowl combine 1 chopped garlic clove, fish sauce, chopped chilli and brown sugar. Add lemon juice to taste (I added extra as I like more of that, and wanted to have a less salty overtone). Its important to taste the dressing as you make it so you can adjust it to your taste.
Step 5. Assembly
In your bowl, layer the brown rice vermicelli at the bottom and add the lettuce, cucumber, and cooked meat pieces., Top with the mint leaves and peanuts and shallots, and the spoon over 2 teaspoons of dressing. Mix your bowl up, ensuring the dressing covers everything well, and enjoy!!!
Hope you like it – let me know how you go by placing a comment below.