Magic Vietnamese-style Glass Noodle Salad

Magic Vietnamese-style Glass Noodle Salad

Hello Everyone! This bowl as a whole reminds me of a deconstructed version of Vietnamese spring rolls – vibrant in flavour as they are in colour, topped with poached prawns, fried tofu, snow peas, fresh carrots and mint leaves, and a sprinkle of crushed roasted peanuts.

Magic Vietnamese-style Glass Noodle Salad

In fact, the recipe for the sauce/dressing used for this dish is based off of a Vietnamese spring roll dipping sauce. It is made with lemon juice, fish sauce, sugar, and a bit of fresh garlic and chillies. The sauce is very acidic, which is exactly what you need to trigger the color changing properties of the butterfly pea flower. These striking blue and violet glass noodles, steeped in butterfly pea flowers to achieve their rich colour, transform before your eyes when mixed with the acidic sauce.

It’s cool, refreshing and perfect for the warmer days of spring and summer! But before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Love and Olive Oil by Lindsay.

Magic Vietnamese-style Glass Noodle Salad Ingredients

PREP TIME 15 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

For the glass noodles

  • 3 packets (80g per pack) glass noodles
  • 1 & 1/2 cups water
  • 1/4 cup dried butterfly pea flowers
  • Pinch of salt

For the dressing

  • 1/4 cup water
  • 3 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp sesame oil
  • 2 tsp fish sauce (or more, to taste)
  • 2 garlic cloves, finely minced
  • 2 red bird’s eye chillies, finely minced

To assemble

  • Carrots, shredded
  • Firm tofu, fried
  • Mint leaves
  • Prawns, poached
  • Roasted peanuts, crushed
  • Snow peas, blanched

METHOD

  1. Dressing: Combine all the ingredients in a small to medium-sized bowl and mix well. Adjust taste to your liking by adding more fish sauce, lemon juice, or chillies. Set aside.
  2. Glass Noodles: Combine the dried butterfly pea flowers in a small saucepan together with the water and salt. Bring to a boil over high heat. Once boiling, turn the heat off and leave to steep for about 10-15 minutes. Discard the flowers.
  3. Place the glass noodles in a large mixing bowl and pour the blue-infused water over the noodles. Give it a good mix, making sure that the noodles are covered with water. Place a clean tea towel over the bowl and set aside for the noodles to soak and cook, about 5 minutes.
  4. Once the noodles are cooked through, drain and separate into two batches in bowls. Drizzle half of the prepared dressing in one of the bowls and give it a good mix. You’ll see that the colour will change from blue to violet in a matter of seconds.
  5. Assemble: Place an equal amount of the blue and violet noodles into individual serving dishes and top with vegetables and meat of your choice. I kept mine pescatarian so went with poached shrimp and bulked it up with tofu as well. I added vegetables such as shredded carrots, snow peas, mint leaves, and topped it off with some roasted peanuts.
  6. Add more dressing as you wish and enjoy as a room temperature or cold dish on a hot summer’s day!

Magic Vietnamese-style Glass Noodle Salad

Magic Vietnamese-style Glass Noodle Salad

BON APPÉTIT

– Ally xx

myTaste.com

Yum Woon Sen (ยำวุ้นเส้น)

Yum Woon Sen (ยำวุ้นเส้น)

Hello Everyone! Time sure flies by quickly as it’s already the third week of Seafood Month! I have a combination of squid and prawns for you guys tonight. Together, they make up a yummy Thai appetiser, bursting with fresh flavours and a kick of spice. The first time I had this dish was at my Aunt’s Thai restaurant here in Brunei. It was really spicy; I mean, I have quite a high tolerance when it comes to spicy, but even this was beyond my limit. My mouth was on fire! My Aunt also added white fungus in the dish she served which I don’t think is traditionally added; my Mom said she added it to bulk up the dish.

Yum Woon Sen (ยำวุ้นเส้น)

Yum Woon Sen (ยำวุ้นเส้น), or glass noodle salad, is a popular dish in both inside and outside of Thailand. There are many variations to this dish alone, and the one that I will be covering on my blog tonight is considered to be a much more “dressed-up” version than others. You can adjust your Yum Woon Sen to have more or less ingredients, depending on what floats your boat. If you want a lighter version of this dish, you can eliminate the seafood and the meat, and focus on bulking up your glass noodle salad with lots of veggies, herb, and crushed roasted peanuts.

It is also a recommended dish for pot lucks or parties as it stays delicious at room temperature for a few hours, and you can prepare all the ingredients ahead of time, mixing the dressing in at the last minute.

Yum Woon Sen (ยำวุ้นเส้น) Ingredients

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

  • 300g medium-sized prawns, shelled and deveined
  • 250g glass noodles, uncooked
  • 50g minced pork (you can use minced chicken or leave this out completely)
  • 2-3 red bird’s eye chillies, sliced
  • 2 limes, juiced
  • 1-2 large squids, cleaned
  • 1 medium-sized red onion, sliced
  • 1-2 tbsp fish sauce
  • 1 tsp chicken stock powder
  • Thai basil leaves (or green spring onions)

METHOD

  1. Add in the chillies, onions, and thai basil leaves in a large mixing bowl.
  2. Bring a medium-sized pot of water to a boil. Once boiling, add the chicken stock power in. Cook the minced pork, about 3-4 minutes. Drain and then set the minced pork aside in the large mixing bowl together with the onion mixture.
  3. In the same cooking liquid, cook the prawns, about 2 minutes, and then the squids for about 30 seconds. Then add to the mixing bowl.
  4. Cook the glass noodles in the same liquid for about 5 minutes, or until softened. Drain and add to the mixing bowl.
  5. Toss well and add in the fish sauce and lime juice. Taste and adjust the quantities of the fish sauce and lime juice to your liking. Add some of the leftover cooking stock liquid if the glass noodles are looking too dry.
  6. Garnish with some more basil leaves and serve immediately. Enjoy!

Yum Woon Sen (ยำวุ้นเส้น)

Yum Woon Sen (ยำวุ้นเส้น)

BON APPÉTIT

– Ally xx

myTaste.com