Monday, August 20, 2012
What I Ate: Vietnamese Salad
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!