Vietnamese Noodle Salad

Updated: Jan 29



3 oz(uncooked) Glass Noodles

2 oz mixed greens

1 oz Carrot

1 oz Bean Sprout

¼ oz Fresno Chili

1 oz Edamame

1 T(about 8 leaves) Cilantro

1 T(about 4 leaves) Thai Basil

1 T(about 4 leaves) Mint

¼ Shallot

½ oz Peanuts

½ Lime


1 oz Sweet Chili Sauce

½ oz Seasoned Rice Wine Vinegar

1 t Sesame oil

½ oz Soy Sauce

1 t Fresh Ginger, minced(optional)

Mise En Place: Julienne Carrots. Slice shallots and fresno chili. Shell edamame. Cut limes into wedges for garnish. At the last minute, toast and crush peanuts and chop herbs.

Follow instructions on package for softening glass noodles to desired texture.

Dressing: Combine sweet chili sauce, vinegar, sesame oil, soy sauce, and fresh ginger for extra kick. Mix and adjust with additional of any of your favorite asian flavors.

Assembly: First place your lettuce in the bottom of your bowl. Top with noodles(Cool your glass noodles, nobody likes wilted lettuce). Then top with carrots, bean sprouts, edamame, and shallots. Dress with your vinaigrette or serve on the side. Then garnish with peanuts and herbs, be sure to chop these are the last minute to bring out the best aroma. Finish with chilies and a wedge of lime.


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