Monday, August 20, 2012

What I Ate: Vietnamese Salad

Anytime is the perfect time to eat Vietnamese food, but summer is an especially good time because of the importance of using fresh ingredients.

Vietnamese salad has many variations but in general you start with cold cooked rice noodles and add lots of fresh veggies like cucumber, cilantro, mint, and green onions.  I like to add carrots, tomatoes, radishes; anything fresh in the fridge is open for consideration.  Usually I will top it with grilled pork or chicken but here I chose plain and simple tofu.  Side it with a nuoc cham dipping sauce made from garlic, red chiles, lime juice, fish sauce, a touch of sugar, plus water, and you have a perfect summer supper!  You can added chopped peanuts on top for crunch and more protein.  Yum!

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