Back to Rice Noodles with Scallions and Herbs All Reviews for Rice Noodles with Scallions and Herbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rice Noodles with Scallions and Herbs Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 8 ounces rice vermicelli 1/2 cup water 1/4 cup fish sauce 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons packed light-brown sugar 1 teaspoon sliced fresh red chile, preferably Thai bird chile 1/4 cup vegetable oil 1 garlic clove, minced 4 scallions, dark-green parts only, thinly sliced 3 large leaves Boston or Bibb lettuce, very thinly sliced 1 medium carrot, julienned 1/4 cup each fresh mint and basil leaves, torn into small pieces
Gallery Rice Noodles with Scallions and Herbs
Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Gallery
Rice Noodles with Scallions and Herbs
Rice Noodles with Scallions and Herbs
Rice Noodles with Scallions and Herbs
Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 4
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 8 ounces rice vermicelli 1/2 cup water 1/4 cup fish sauce 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons packed light-brown sugar 1 teaspoon sliced fresh red chile, preferably Thai bird chile 1/4 cup vegetable oil 1 garlic clove, minced 4 scallions, dark-green parts only, thinly sliced 3 large leaves Boston or Bibb lettuce, very thinly sliced 1 medium carrot, julienned 1/4 cup each fresh mint and basil leaves, torn into small pieces
Directions
Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
Combine water, fish sauce, lime juice, sugar, and chile.
Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
Reviews (6)
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
Reviews (6)
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 5 3 star values: 6 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/31/2012 I'm a vegetarian bordering on vegan, so whenever I make bun dau (similar to this recipe) I add tofu, use peanut and/or sesame oil, and for the sauce use soy sauce + mirin (and with mirin you don't need to add the sugar). Martha Stewart Member Rating: Unrated 07/22/2008 Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers! Martha Stewart Member Rating: Unrated 07/16/2008 My family loved the salad without the sauce, just tossed with the oil, scallions, and garlic. They might have had a more open mind if I hadn't mentioned the "fish sauce"! I used a type of rice noodle that didn't need to be boiled, just soaked in hot water, so it was a great no-oven meal on a hot night. Delicious with the fresh basil and mint! Martha Stewart Member Rating: Unrated 06/18/2008 it was very simple to make. I loved the mixture of flavors from the herbs and fish sauce. I substituted sesame oil instead of regular veggie oil. The sesame oil smelled divine with all the flavors. I didn't serve the sauce on the side, instead I mixed it into the dish and let it sit for a few mins to soak up the goodness. Martha Stewart Member Rating: Unrated 04/21/2008 I liked it. I thought it was great. Fish is supposed to taste like fish. Martha Stewart Member Rating: Unrated 03/25/2008 Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.Martha Stewart Member
Rating: Unrated 12/31/2012
I’m a vegetarian bordering on vegan, so whenever I make bun dau (similar to this recipe) I add tofu, use peanut and/or sesame oil, and for the sauce use soy sauce + mirin (and with mirin you don’t need to add the sugar).
Rating: Unrated
Rating: Unrated 07/22/2008
Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers!
Rating: Unrated 07/16/2008
My family loved the salad without the sauce, just tossed with the oil, scallions, and garlic. They might have had a more open mind if I hadn’t mentioned the “fish sauce”! I used a type of rice noodle that didn’t need to be boiled, just soaked in hot water, so it was a great no-oven meal on a hot night. Delicious with the fresh basil and mint!
Rating: Unrated 06/18/2008
it was very simple to make. I loved the mixture of flavors from the herbs and fish sauce. I substituted sesame oil instead of regular veggie oil. The sesame oil smelled divine with all the flavors. I didn’t serve the sauce on the side, instead I mixed it into the dish and let it sit for a few mins to soak up the goodness.
Rating: Unrated 04/21/2008
I liked it. I thought it was great. Fish is supposed to taste like fish.
Rating: Unrated 03/25/2008
Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.
All Reviews for Rice Noodles with Scallions and Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice Noodles with Scallions and Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
