This classic Vietnamese salad, with shrimp, carrots, sprouts, cucumbers, scallions, and cilantro, is filling and cooling. Sprinkle the salad with chopped peanuts, if you like. Instead of shrimp, you can add slices of grilled chicken, beef, or pork.
|¼||cup rice vinegar|
|¼||cup Asian fish sauce|
|1||tablespoon chopped fresh ginger|
|1||clove garlic, finely chopped|
1. In a saucepan over low heat, combine the sugar, vinegar, fish sauce, ginger, and garlic.
2. Stir the mixture for a few minutes or just until the sugar dissolves. Set aside to cool.
SHRIMP, NOODLES, VEGETABLES
|8||ounces rice vermicelli|
|2||cups boiling water|
|1||pound large shrimp, peeled|
|2||teaspoons peanut oil|
|2||teaspoons sriracha or other hot sauce|
|2||teaspoons rice vinegar|
|3||cups fresh sprouts|
|5||Armenian or pickling cucumbers, very thinly sliced|
|1||bunch scallions, thinly sliced|
|4||tablespoons chopped fresh cilantro|
1. In a large bowl, combine the rice noodles with the boiling water and enough hot tap water to cover them. Set aside for 20 to 30 minutes or until the noodles soften. Drain into a colander.
2. Light a charcoal grill, turn a gas grill to medium-high, or turn on the broiler.
3. In a bowl, toss the shrimp, peanut oil, sriracha or other hot sauce, and rice vinegar. Grill or broil the shrimp for 4 minutes, turning once, or until they are cooked through; set aside.
4. In 4 shallow bowls, divide the noodles. Add carrots, sprouts, cucumbers, and scallions to each bowl.
5. Add a spoon of the sauce to each bowl. Divide the shrimp among the bowls and add another spoonful of the sauce to each one. Sprinkle with cilantro. Sheryl Julian