It was missing an essential Vietnamese ingredient – the ubiquitous, fish sauce. Plus, he added a dressing of tahini. As far as I can tell, sesame oil/paste is seldom used in Vietnamese cooking. The dressing sounded Chinese. Cold noodles with sesame- vinegar sauce served is a popular noodle dish in China.
Here is what he did:
- stir-fried some strips of pork that had been marinated in a soy sauce mixture
- softened the vermicelli in boiling water
- cooked them in a pot of boiling water for about a minute
- drained the noodles in a colander and ran them under running cold water to cool
- made a dressing #1 with lime juice, soy sauce and sugar
- made a dressing #2 tahini, soy sauce, sugar and lime juice
- tossed the cooked pork with slices of raw snow peas, green and red peppers and napa cabbage and dressing #1
- tossed the cooled noodles together with the salad and drizzled dressing #2 over them
Ingredients: For 2
2 squares of dried rice vermicelli*
2 pieces of chicken thighs, cooked
2 cups of mung bean sprouts, blanched
Half an English cucumber, seeds removed and shredded
6 cherry tomatoes cut into quarters
Chopped cilantro for garnish
2 tablespoons of sesame paste
2 tablespoons of soy sauce
Lime juice – from one lime
2 tablespoons of mirin
- Put the dried vermicelli in a bowl and pour boiling water to cover the pieces. Press them into the water and leave to soften for about 10 minutes. Use a fork or chopsticks to separate the strands of noodles. If the noodles are still hard, let them soak in the water for another 5 minutes. Drain the noodles and set aside.
- Beat the ingredients for the dressing together until the sesame paste becomes blended with the other ingredients.
- Cut the chicken into thin strips.
- Toss the chicken, mung bean sprouts, cucumber and cherry tomatoes together with the dressing.
- Add the cooled noodles and toss gently to mix.
- Garnish with the chopped cilantro.