Best Vietnamese Mint Noodles Recipes

VIETNAMESE MINT NOODLES

Vietnamese Mint Noodles image

Mint is my new love. This dish is flavorful, fresh, easy and fast. I could eat this every day. (The picture that I'm posting shows the noodles with roasted pork fillet with sesame seeds)

Provided by MsPia

Categories Vietnamese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces rice vermicelli
1 cup Thai basil, fresh
1/2 cup of fresh mint, shredded
1/3 cup lime juice
2 tablespoons fish sauce
2 tablespoons sugar

Steps:

Cool the rice noodles in a saucepan of boiling water for 2-3 minutes or until soft.
Drain, rinse under cold water and drain again.
Toss the noodles with the basil and the mint.
Combine the lime juice, fish sauce and sugar, add to the noodles and toss well.

Nutrition Facts : Calories 246.4, Fat 0.5, SaturatedFat 0.1, Sodium 814.1, Carbohydrate 56.8, Fiber 1.9, Sugar 7, Protein 3.2

VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD

Vietnamese-Style Rice-Noodle and Steak Salad image

Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, pastas, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 ounces (about 1/2 package) thin rice sticks (vermicelli)
1 large garlic clove, finely chopped
1 jalapeño, seeded and finely chopped
4 teaspoons granulated sugar
1/4 cup fish sauce
2 teaspoons freshly squeezed lime juice
1/2 cup salted peanuts, roughly chopped
1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
3 tablespoons peanut oil
2 heads radicchio, thinly sliced
1/2 English cucumber, thinly sliced
About 1/2 pound cooked steak, thinly sliced
1 tablespoon chopped fresh cilantro for garnish, optional

Steps:

Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram

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