Rice vermicelli recipes?!
Answers: What are some things i can do with rice vermicelli besides something like pad thai.
Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
HEALTHY
ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS including marinating
SERVES: 6
ingredients
BARBECUED PORK
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 tablespoons sugar
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
RICE-VERMICELLI SALAD
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalape?o, thickly sliced
3 tablespoons sugar
1/4 cup Asian fish sauce
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/4 cup fresh lime juice
1/3 cup water
2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
Carrot and Daikon Pickles, for serving
directions
PREPARE THE PORK: In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour and up to 11/2 hours.
MAKE THE RICE-VERMICELLI SALAD: In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a large mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli. Add it to the boiling water and cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain them thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.
MAKE AHEAD The marinated pork and the dressing for the rice-vermicelli salad can be refrigerated overnight.
Vietnamese Spring Rolls:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
CHICKEN CURRY WITH RICE VERMICELLI
Ingredients
1.5kg chicken
8oz potatoes, peeled and cubed
4 tablespoons vegetable oil
1 onion, finely sliced
1 clove garlic, crushed
3 tablespoons Thai curry powder
1 teaspoon sugar
2 teaspoons fish sauce
1 pint coconut milk
1 lemon grass stem, cut in to half
12oz rice vermicelli, soaked in hot water to soft
1 lemon, cut into wedges to serve
FOR THE GARNISH
4oz bean sprouts
2 spring onions, sliced diagonally
2 red chillies, seeded and finely chopped
Method
Skin the chicken, cut the fresh into small pieces and set aside. Heat half the oil in to a pan, add the onions and garlic fry until soft.
Add the chicken pieces and fry to golden brown.
Stir in the curry powder, season with salt sugar then stir in the fish sauce.
Pour in the coconut milk and add the lemon grass, cook on a low heat for 15 minutes.
Meanwhile, heat the remaining oil in a pan add the potato fry to golden brown, add to the chicken and cook until both chicken and potato are both tender.
Drain the rice and cook it in a pan of boiling water for 5 minutes,
Drain well, place in shallow dishes with the chicken curry on top.
Garnish with bean sprouts, spring onions, chillies and serve with the lemon wedges.
MEAT BALLS WITH RICE
VERMICELLI
1 cup minced pork (or beef)
1/2 cup ground shrimp (optional)
1 onion finely chopped
1 egg
1 tbsp. vegetable oil
1/2 cup misua (rice vermicelli)
2 gloves garlic
chicken (or shrimp) stock powder
chopped spring onions
salt and peppper to taste
To the pork and shrimp, add chopped onion, egg and seasoning. Shape into balls. Saute the garlic and onion and add the chicken stock powder wtih 3 cups of water and bring to boil. Drop the meat balls one by one into the stock. When cooked add misua (rice vermicelli) and season to taste. Serve hot.