Banh Sitt Rice Noodle Salad with Nuoc Cham Dressing
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Banh Sitt Rice Noodle Salad with Nuoc Cham Dressing - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 255g dry rice noodles or 450g fresh banh noodles
- 8 shredded romaine lettuce leaves (stems removed)
- 2 carrots, peeled and cut into thin strips
- 1/2 cucumber, peeled, seeded and thinly sliced into halves
- 12 large mint leaves, shredded
- Nuoc cham sauce as a dressing (see recipe below)
Nuoc Cham Fish Sauce:
- 5 tablespoons of sugar
- 3 tablespoons of water
- 1/3 cup fish sauce
- 1/2 cup lime or lemon juice
- 1 large clove of garlic, minced
- 1 (or more) Thai bird's eye chili pepper, seeded and finely chopped
- 1 shallot, peeled, thinly sliced and washed (optional)
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Recipes with similar ingredients: rice noodles, romaine lettuce, carrot, cucumbers, fish sauce, lime juice, chili pepper, shallots, garlic, mint
Cooking the dish according to the recipe:
- If using dry rice noodles, place them in a bowl and cover with warm water. Let them sit until the noodles are pliable, about 20 minutes. Bring a saucepan of water to a boil. Drain the noodles and divide them into 4 equal portions. Place one portion at a time in a sieve and drop them into the boiling water. Use chopsticks to fluff the noodles and cook until soft but still firm, about 3 seconds.
- Remove the strainer, drain the water, and place the noodles in a large bowl. Repeat until you have 4 individual servings. If you're using fresh ban noodles, there's no need to boil them.
Divide the pasta into 4 bowls. Top each with some lettuce, carrots, cucumber, and mint. Pour the Nuoc Cham seafood sauce over the top and toss well.
In a bowl, whisk together the sugar, water, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic, chili pepper, and shallot. Let sit for 30 minutes before serving.
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