Vietnamese Rice Noodle Salad
This recipe uses Albacore Tuna Fillets with Ginger Soy in Olive Oil
Ingredients
Dressing:
- 3 cup tightly packed light brown sugar
- 1 lime juiced
- 3 TB fish sauce
- 2 cloves of garlic finely minced
- 1 TB crushed red pepper or sliced thai chili
- 1/3 cup warm water plus 2 TB
Salad:
- 1 package of Vermicelli Rice Noodle – cooked as directed
- 2 jars of Tonnino Albacore in Spring Water, drained and chopped
- 1 cup thinly sliced radish
- 1 cup of shredded carrots
- 1 english cucumber thinly sliced
- ½ cup of fresh chopped herbs (cilantro, basil and mint)
- 3 scallions, thinly sliced
- 1 cup of roasted peanuts or cashews chopped
Directions
For Dressing
- Mix all ingredients together, season with salt and pepper and set aside
For Salad
- Make rice noodles as directed, rinse with cold water, drain well and set aside
- Chop tuna into large chunks and mix 3 TB of dressing with tuna
- Mix rice noodles, cucumber, carrots, fresh herbs, radish and tuna with ¾ of remaining dressing
- Garnish with extra dressing, peanuts and scallions
Recipe Notes
If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime
Water in dressing needs to be warm in order to melt the sugar
A great addition when serving this recipe is adding your favorite take out spring roll. Slice them up and serve with the salad and a little drizzle of dressing
Storage Instructions
Dressing can be made a day ahead of time and stored in the refrigerator
Tasting Notes
Bright, Fresh and Tangy
Ingredient Notes
Adding hot water when making dressing helps dissolve the sugar more quickly and evenly