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Desperate for fresh, raw vegetables in Taiwan, we frequented the Vietnamese Noodle restaurant. Warned against it by all locals for fear of the worms that lived in raw foods, we plunged forward and learned that better to have the raw and deal with the worms later. This is a crispy and fresh Vietnamese meal.
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- For the nuoc cham sauce:
- 1 clove garlic
- 2 to 3 Thai bird chiles (or 1 small jalapeño or serrano chile), cored, seeded, and minced
- 1/2 tsp. ground chile paste
- 2/3 cup hot water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 2 Tbs. fresh lime juice
- 2 Tbs. shredded carrots (optional)
- For the greens:
- 2 cups washed and shredded romaine, red, or green leaf lettuce
- 2 cups fresh, crisp bean sprouts
- 1-1/2 cups peeled, seeded, and julienned cucumber
- 1/3 to 1/2 cup roughly chopped or small whole mint leaves
- 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
- For the noodles:
- 8 oz. dried rice vermicelli
- For the topping:
- 1/2 lb. thinly sliced beef
- 1 small onion
- 1-2 tsp. hot pepper (to taste)
- For the garnishes:
- 2 Tbs. chopped roasted peanuts
- 12 sprigs fresh cilantro
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- Mix the nuoc cham sauce:
- In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.)
- In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar.
- Stir well.
- Add the fish sauce and lime juice and combine.
- Float the carrots on top.
- Let sit for at least 15 minutes before using on noodles.
- Assemble the greens:
- Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls.
- Cover each bowl with damp paper towels and refrigerate.
- Cook the noodles:
- Bring a medium potful of water to a rolling boil.
- Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish.
- Rinse them in a colander under cold water just until they're cool and the water runs clear.
- Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- For the topping:
- Quick cook in wok thinly sliced beef with onion and hot pepper. Topping can be served hot or slightly cooled.
- To assemble the salads:
- Remove the salad bowls from the refrigerator 20 to 30 minutes before serving. The greens and bowl should be cool, not cold.
- Fluff the noodles with your fingers and divide them among the prepared salad bowls.
- Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro.
- Pass the nuoc cham sauce at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
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