I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Recipe Summary test
You can make it meatless, with pork, shrimp, chicken breast, flank steak, pressed tofu, or any combination. I generally use pork and shrimp for authenticity, but any combination of meats and shrimp is very good. Cook tofu separately if using.
You can also add shredded basil leaves, about 3/4 cup, if you like.
If you are traveling with the salad, do not add vegetables and dressing until you are ready to serve it. Toss everything together when you arrive and garnish with peanuts.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.