Any first generation child of immigrants will surely tell you that holding onto the roots of your cultural background is a daily and lifelong pursuit. Everyday, you go to work and school with people who are inherently different from you. Thus, each moment becomes a choice: to conform to your surroundings or to hold true to your roots.
For me, food has always been an entry point into my Vietnamese heritage; perhaps doubly so after my parents opened up their own line of Vietnamese restaurants in my early teen years. Unfortunately, the Vietnamese language gradually slipped away from me over the years, as I failed to practice it.
But, what will always be second nature, is Vietnamese cooking. It amazes me how strong the senses of taste and smell are, eternally connecting me back to a childhood memory of doing my homework in a booth at my parents’ restaurant.
Food isn’t simply a memory, it’s an homage. A dedicated memorial to everything that my parents and grandparents gave to me over the years.
As I grew older, moving into my own apartment, cooking for my own friends and family, Vietnamese cooking became a way for me to not only introduce people to my culture, but to personalize my mom’s recipes to my own needs. This is how I came to create a staple dish in my new diet: Vietnamese Noodle Salad.
Vietnamese Noodle Salad is a refreshing, light, and crunchy meal that makes for the perfect work day lunch. Not only is it vibrant and colorful, but it is packed with tons of fiber from the vegetables. It doesn’t need to be reheated, and travels extremely well.
Made with a base of leafy greens and vermicelli noodles, the Vietnamese Noodle Salad comes from a play on traditional Vietnamese Summer Rolls. Summer Rolls are similarly refreshing vegetables, proteins, and noodles wrapped in rice paper. These serve as a common appetizer in Vietnamese restaurants.
Growing up, I remember my grandma, aunts, mother, and sister spread out across a wide table, rolling Summer Rolls in an assembly style. As a picky eater, I loved how customizable the dish was. No basil in mine, extra cucumbers in my sister’s. Summer Rolls were a ritual, a way for everyone to work together and enjoy a process.
The Vietnamese Noodle Salad, therefore, takes the same taste and flavor of the summer rolls, while skipping the rolled aspect of it for a more convenient and quick meal.
Served with a side of sweet and tangy peanut sauce, the Vietnamese Noodle Salad is great for a summer day.
Ingredients
- 200 g Vermicelli Noodles
- 2 cups romaine lettuce
- 1 cup chopped red cabbage
- 1 large carrots
- 1 large cucumbers
- 2 tablespoons sesame seeds
- ⅓ cup diced red onions
- 2 pounds chicken breast (or other protein of choice)
- 2 cloves of garlic
For the Sauce:
- 1/ 2 cup creamy peanut butter
- 2 tablespoons soy sauce
- Juice of ½ lime
- 1 teaspoon sriracha
- 2 tablespoons brown sugar
Instructions
- Soak the vermicelli noodles in a pot of boiling water for about 3-4 minutes or until the noodles have reached your desired consistency. Rinse the noodles under cold water, drain them, and then set them aside.
- Finely chop all of your vegetables and combine them with the noodles.
- Chop your chicken and grill or pan fry it with the garlic cloves until it reaches at least 160 degrees fahrenheit. You can easily substitute this for your protein of choice like shrimp or tofu!
- In a small ramekin or jar, mix together all of the ingredients for your peanut sauce and stir until it reaches a creamy consistency.
- Combine the noodles, vegetables, and protein. Top your salad with chopped cilantro, basil, and green onion. Garnish with a lime and sesame seeds. Pour the peanut sauce over it right before serving.
Additional Information
Customize this dish to taste by adding in your favorite vegetables and protein! I recommend shrimp or tofu as alternatives to chicken.
