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Ginger Noodle Salad

from The Best of Vietnamese & Thai Cooking
by Mai Pham

Serves 6 to 8

Ginger Noodle Salad For best results, buy the dried

chow mein noodles that are white
Curried Rice Salad
and straight like spaghetti. The
dried curly noodles do not work as
well.

1 pound dried chow mein-style

noodles, cooked until just done.
Rinsed and Drained
1/2 Cup soy sauce, preferably dark
3 Cups broccoli florets, blanched,
rinsed in cold water, and drained
1/2 Cup red bell pepper, cut into
very thin strips
2 green onions, thinly sliced
3 Cups bean sprouts or 2 Cups
bamboo shoot strips
6 fresh cilantro springs for garnish

Dressing
2 Tablespoons minced fresh ginger
1/3 Cup sugar
1/3 Cup rice wine vinegar
1 Tablespoon dried chili flakes
(optional)
1/3 Cup good-quality dark sesame
oil

Combine the cooked noodles with

the soy sauce in a mixing bowl.

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Refrigerate for at least 2 hours.

To make the dressing, place all the

ingredients ith the exception of the
sesame oil in a food processor or
blender and blend for about 20
seconds. (Do not overblend or the
dressing will turn whitish.)

To serve, gently toss the noodles

with the dressing, adding 3 to 4
tablespoons at a time. The noodles
should be evenly coated but not
soggy. Add the broccoli, red bell
pepper, bean sprouts/bamboo
shoots, and green onions and
gently toss. Garnish with cilantro
springs.

If served with grilled chicken or

shrimp, this recipe becomes a
grand entree!

Note:
The Noodles can be combined with
the soy sauce 2 to 3 days in
advance and stored in the
refrigerator. Bring to room
temperature and gently toss before
adding the dressing.

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Curried Rice Salad

from The Best of Vietnamese and Thai Cooking
by Mai Pham

Serves 6 to 8

http://www.arches.uga.edu/~dkimmell/favoriterecipes.html (2 of 4) [7/14/2004 9:06:56 PM]

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This is the best curry! Mai
Pham 's recipes would not
be as good without this
wonderful Madras Curry.
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Rice
2 Cups Long Grain Rice
3 Cups Water
1/2 Tablespoons Salt
2 Teaspoons Curry Powder
1 Teaspoon Ground Turmeric
Dresssing
1/2 Teaspoon Ground Cumin
1 Tablespoon Minced Shallot
1/4 Cup Red Wine Vinegar
1 Tablespoon Fresh Lime Juice
1 Tablespoon Kosher Salt
1/4 Cup Chopped Fresh Cilantro
2 Teaspoons Dried Chili Flakes
(optional)
1 Tablespoon Sugar
1/3 Cup Extra Virgin Olive Oil
Salad
1/2 Cup Diced Red Bell Pepper
1 Cup Diced Cucumber
1/2 Cup Diced Tomatoes Zoomed label from curry
1/2 Cup Finely Minced Yellow bottle. I buy it at the
Onion Buford Hwy Asian Square
2 to 3 Cups Champagne Grapes or Market (Ranch 99).
Small Seedless Red or Green Available at most Thai or
Grapes Vietnamese grocery
stores.
Place rice, water, salt, curry
powder, and turmeric in a medium
pot and bring to a boil. Using a
wooden spoon, stir the rice so the
ingredients are well blended. Let
the rice boil gently for 2 minutes,
then reduce to a very low simmer
and cover with a tight-fitting lid.
Cook until the water has
evaporated and the rice is fluffy,
25 minutes. Do not lift the led
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before then.
While the rice is cooking, make
the dressing. In a food processor or
blender, blend all the ingredients
together except for the olive oil.
Process until a little creamy, about
1 minute, then slowly drizzle in the
oil with the motor running. Set
Aside.
Once the rice is cooked, fluff
with a fork, and transfer to a large
bowl. Set aside to cool. Just before
serving, combine the red bell
pepper, cucumber, tomatoes,
onion, grapes, dressing, and rice
and toss gently. Salad may be
refrigerated, although it loses
flavor the second day. Back to
ingredients

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