Tuesday, May 27, 2008

Recipe of the Day: Cold Vermicelli Salad

Summer days are here and all are green outside. Roses are blooming under the strong sun and strawberries are popping out in the farms! I never enjoyed the heat when I was in Malaysia but now, hmmm.....it doesn't matter much as long as the air conditioning is working and there is water to run a full day shower all day long!

Hot days means salad days in my kitchen. All sorts of dips and dressings suddenly filled up the fridge side doors, ready to be used at anytime. I always prefer those with tangy and herb infused ones over the creamy ones, and also to assure myself that I don't go overdipping in the fattening Ranch and Thousand Island.

I love to make this Thai inspired salad for parties as it is easy and clean, without any sauce nor need for elaborate preparation. The important ingredients are lime juice and fish sauce, which works miracle together as it marries the taste of saltiness and tangy well without any oily smudge on the mouth and acts as an appetizer to the palate. Mung Bean vermicelli is used instead of the rice stick as it gives crunchiness and absorbs the dressing better. Alternatively, shredded cabbage and shallots can be substituted for the vermicelli. Cilantro is the next important thing to add as it gives the most wonderful aroma and color to this salad.


4 tied bundle of vermicelli

Juice of 2 limes

Cilantro, finely shredded

1-1/2 tbsp Fish sauce

15 cooked shrimps, shell removed


1)Boil water in pot and cook the vermicelli till soft, about 7 to 10 minutes. Drain under running cold water for 1 minute and put in a big mixing bowl.

2)Add in both the lime juice and fish sauce into the vermicelli. Mix thoroughly.

3)Scatter the cilantro all over and mix again.

4)Add in the shrimp .

5)Taste. Add extra fish sauce if required. Chill in refrigerator for at least 1 hour and best if overnight.

6)Take out and mix again and leave till room temperature before serving.

Serves: 3 to 4 persons

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