Vermicelli salad

"Layla" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Does anyone have a recipe or can direct me to a website that would have a
recipe for the red vermicelli salad they sell in the deli sections of the
chain stores? I tried google, but no luck too many ingredients. Like
olives, etc..

I looked at quite a few Vermicelli recipes most impressed with
this one. BTW, I should mention the Snappy Seafood Salad is From
"Betty Crocker's Best-Loved Recipes." Text Copyright 1998

http://www.canadianliving.com/Canadianliving/client/en/Food/DetailRecipe.asp?idRe=18875&idSM=379

Vietnamese Vermicelli with Grilled Beef

By The Canadian Living Test Kitchen

Serving(s)
2 to 3

General Category : Main Course
Food Group : Meat-Beef, Vegetables, Pasta
Cuisine Type : Thai and Southeast Asian

Preparation Method : Broil

Rice vermicelli is easy to find among the Asian noodles in an
increasing number of grocery stores. You can substitute 2 cups
(500 mL) rinsed drained cooked vermicelli pasta.

Ingredients

• 8 oz (250 g) top sirloin or strip loin grilling steak (1 inch/ 2.5 cm thick)
• 1 tbsp (15 mL) minced shallot or green onion
• 1 clove garlic, minced
• 1 tsp (5 mL) granulated sugar
• 1 tsp (5 mL) fish sauce or soy sauce

• Vermicelli Salad:
• 1/2 cup (125 mL) vegetable oil
• 1/2 cup (125 mL) very thinly sliced shallots
• 2 oz (60 g) rice vermicelli
• 2 cups (500 mL) shredded lettuce
• 2 cups (500 mL) thinly sliced English cucumber
• 1/4 cup (50 mL) chopped fresh coriander, mint or basil (or a combination)
• 1/4 cup (50 mL) chopped dry roasted peanuts
• 1 green onion, thinly sliced

• Noodle Sauce:
• 1/3 cup (75 mL) fresh lime juice
• 2 tbsp (25 mL) fish sauce
• 1 tsp (5 mL) granulated sugar
• 2 cloves garlic, minced
• 1 tsp(5 mL) hot red pepper or jalapeño pepper, minced

Preparation

Trim fat from steak. With knife held at 45-degree angle, cut steak
crosswise into 6 equal pieces. Place each between plastic wrap;
with meat pounder, pound each until about 6 inches (15 cm) long,
3 inches (8 cm) wide and 1/4 inch (5 mm) thick. Place in bowl.
Add minced shallot, minced garlic, granulated sugar and fish sauce;
toss to coat. Let stand for 30 minutes at room temperature.

Noodle Sauce: In glass measure, whisk together lime juice, fish sauce,
sugar, garlic and hot pepper. Set aside. (Make-ahead: Cover and
refrigerate for up to 1 day.)

Vermicelli Salad: Meanwhile, in small skillet, heat oil over medium
heat until it bubbles. Add shallots; fry until golden, about 4 minutes.
With slotted spoon, remove to paper towel-lined plate. Set skillet of
shallot oil aside.

In bowl, cover vermicelli with boiling water and soak until tender,
about 5 minutes. Drain; rinse in cold water. Return to bowl; toss
with 1 tsp (5 mL) of the reserved shallot oil.

Divide lettuce between two or three large bowls or plates. Top with
cucumber, half of the coriander and the vermicelli; sprinkle with
peanuts and fried shallots. Set aside.

Thread beef onto skewers; brush with 1 tbsp (15 mL) of the reserved
shallot oil. Reserve remaining shallot oil for another use. Broil beef
until dark and crusty, about 8 minutes. Place on top of noodles;
drizzle with any pan juices. Sprinkle with green onion and remaining
coriander. To eat, pour noodle sauce over vermicelli salad and toss
to combine.

More Information

Substitutions: Pork tenderloin or chicken breast make fine alternatives
to the beef. If using pork, grill until just a hint of pink remains in centre.
If using chicken, cook until no longer pink inside.

Tips:
The soaked vermicelli should measure about 2 cups (500 mL).

The remaining shallot oil is delicious sprinkled over salads and vegetables
or used to flavour soups.

Nutritional information

Per each of 3 servings: about 368 cal, 22 g pro, 17 g total fat (3 g sat. fat),
33 g carb, 4 g fibre, 36 mg chol, 1,253 mg sodium. % RDI: 6% calcium,
21% iron, 8% vit A, 25% vit C, 35% folate.

Source
Canadian Living Magazine: May 2005