Asian Best Rice Noodles Vermicelli Bun Gao Premium Quality 14 Oz -6 Pack-

Premium Quality Rice Vermicelli for your grilled pork salad or rice noodle salad with chicken or beef. Use for Vietnamese Summer Rolls G?i cu?n, Spring Rolls Ch? giò. Vietnamese Salad Noodle Bowls Bún Th?t N??ng, Bún ch?, Bun Bo Xao, Bun Ga Nuong Bun Chay, Goi Chay Bún (Vietnamese Noodle Salad Bowl) Recipe (add meat of choice): Ingredients Salad: 1 Package Asian Best Vermicelli Noodles, cooked al dente 2 cups of bean sprouts and or romaine lettuce 1 bunch of fresh cilantro 2 green onions, thinly sliced 1 whole seeded cucumber, thinly sliced Fresh mint leaves pickled carrots (recipe below) Roasted peanuts, lightly crushed Directions: Divide the noodles into 2-4 serving bowls. Top each with carrots, cucumbers, and any meat or tofu if desired. Coarsely chop, or tear, the mint, cilantro, place in bowl in sections for presentation along with chopped green onion, cliced cucumber, sprouts/romain and pickled carrots. Ingredients for the Chili Sauce (Thai Salad Dressing): 2 cloves of garlic, minced 1 Thai bird chile, thinly sliced 4 tbsp white vinegar 1 tbsp fish sauce 4 tbsp granulated sugar 6 tbsp water Directions Chili Sauce: Mix well, then taste, adding more fish sauce, if desired. Ingredients for pickled carrots: 1 large carrot, skinned, cut into 1/4 inch thick sticks 1/4 cup of vinegar 2 tbsp sugar pinch of salt 4 tbsp water Directions: Put all but carrots into a pot and boil until sugar is dissolved. Once cooled toss carrots in the liquid and let is sit at room temperature for at least 30 minutes.