*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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VERY EASY to make & super yummy even if I tweaked the ingredients! It's pretty much a fool-proof kind of recipe. I used Filipino vermicelli (looks more like glass noodle) which cooks for only less than 5 mins.: Special sauce sriracha =
I made this with what I had on hand... which was NY Strip Steak. I also didn't have the pickled carrots/daikon or cucumbers. However it was very good. I did add a bit more sugar to the sauce because I like it a bit sweeter...
I made this for dinner last weekend when we had my bf's parent's over. It was nice because I didn't spend all day preparing the meal. It really is light and fresh. I grow my own mint and basil so that worked well for this recipe! The only differences were, I added scallions as well which really added to the flavor. I also made chicken too because my bf was afraid it wouldn't be enough (he was way off on that-my bf's dad even commented that it was so good, it didn't even need meat). Also, I didn't cut my cucumber into matchsticks because I don't know how to do that. Also, I don't know what diakon radishes are, so I used regular ones. Every bite my bf's dad took he went "mmm" so I knew it was good! It was a bit too fishy for me, so I didn't really use any sauce on mine, so I may try a different sauce next time. Definitely worth trying! Perfect time of year for it!
This has to rate in the top five meals to come out of my kitchen! I had no idea I could replicate the flavours of my favourite Vietnamese restaurant. I had my heart set on serving this with beef because of the photo though the recipe calls for grilled shrimp so I used an 8-oz top sirloin seasoned with garlic salt. I followed the recipe almost exactly omitting only the radish basil and mint. I didn't have pickled carrots so I shaved a carrot thinly with a potato peeler to match the size of the matchstick cucumbers. We only abandoned the herbs which I'd planned to cut from the garden at the last minute because the assembled plates (wouldn't fit in bowls) looked satisfying already and we were starving! It was delicious leaving enough noodles veggies and garnish to have for lunch the next day. One of the other reviews says this would be delicious without meat and they are 100 percent correct! I can't wait to make this again. My husband and I can't stop talking about how delicious it was and how unlike anything we've attempted to make at home. Maybe we'll try the grilled shrimp next time.
Love this recipe! I used Gourmet rice vinegar in place of white vinegar. Also to pickle the carrots & daikon radish I marinated the grated roots in a pinch of salt & some rice vinegar for at least an hour.
This recipe is almost exactly like the one served in my local Vietnamese restaurant but with even more fresh herbs and vegetables. I loved the lightly caramelized shallot. The only things I didn't include were the daikon and the bean sprouts. I may try the dressing without fish sauce next time to achieve an even fresher flavor. My proteins were some leftover grilled chicken and shrimp sauteed in a combination of olive and sesame oil. Delicious--thanks for the recipe!
This recipe is spot on! I topped mine with bbq pork and lumpia cut in half on the diaginal. I wish I would have taken a picture of the dish to share with you. Next time for sure. It tasted just like my favorite vietnamese restaurant's dish. My husband was convinced he was not going to like it and he LOVED it!