Vietnamese Rice Noodle Salad
Fresh herb noodle bowl with a sweet-sour dressing.
Ingredients
- 2 cup rice noodles
- 1 cup cooked pork
- 1 piece carrot
- 0.5 cup mint
- 1 piece lime
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Instructions
- 1
Soak rice noodles and rinse cold.
- 2
Pile with lettuce, herbs, cucumber and carrot.
- 3
Add leftover grilled meat or tofu.
- 4
Pour over lime, fish sauce and sugar dressing.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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