Best Vermicelli Salad Recipes

BEST EVER VERMICELLI SALAD

Steps:

• Boil vermicelli in salted water with 1 T oil added.
• Don't overcook.
• Drain and blanch in cold water.
• Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
• Next day, add all other ingredients and toss.
• Season to taste.

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Steps:

• Mix dressing ingredients together.
• Set aside.
• Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
• Strain in colander.
• Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
• When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
• Cut into bite sized pieces.
• In each of 4 bowls, divide lettuce and cucumbers.
• Top with vermicelli.
• Arrange chicken on top of pasta.
• Pour about 2 ounces of dressing on each salad.
• Sprinkle with fresh mint and peanuts.
• Remove shells from shrimp and clean.
• Saute shrimp in garlic, shallots and vegetable oil.
• Set aside.
• Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
• Add dressing and set aside.
• Heat grill.
• Season shrimp with salt and pepper and 1T of the chopped basil.
• Grill on both sides and removed when cooked (less than 5 minutes).
• Put cucumber and carrot mixture in the middle of each of 4 plates.
• Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

VERMICELLI PASTA SALAD

Steps:

• Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

LEMONGRASS CHICKEN RICE VERMICELLI SALAD

Steps:

• Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
• Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

POMELO SALAD WITH RICE VERMICELLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
• Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
• Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

VERMICELLI OLIVE PASTA SALAD

Steps:

• Cook vermicelli according to package directions.
• Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
• Toss with vermicelli in a large bowl.
• Refrigerate while chopping vegetables.
• In a small bowl, whisk together mayonnaise and parmesan cheese.
• Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
• Refrigerate overnight before serving.

BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)

Steps:

• Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
• While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
• Boil vermicelli according to package directions, draining once cooked through.
• Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
• In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
• Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
• Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

VERMICELLI CHICKEN SALAD

Steps:

• Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.

COLD VERMICELLI SALAD

Steps:

• In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours.

SHRIMP VERMICELLI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.

FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD

Steps:

• Heat a grill skillet or heavy bottom skillet over medium-high heat. Brush with vegetable oil. Toss chicken thighs with Chinese five spice and salt. Place on the hot grill pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Be careful not to crowd the pan. If pan is too small you may need to cook in batches. Drizzle the honey over the chicken, squeeze over the juice of 1 lime. Cook another 1 - 2 minutes to allow honey to melt and lime to reduce. Sprinkle with the chopped peanuts, set aside. Combine all dressing ingredients and whisk until well combined. Combine all salad ingredients and toss with dressing. Garnish with green onion, cilantro and/or thai basil. Slice chicken and serve with noodle salad. Notes Make-Ahead: The chicken can be served warm over the noodles or chilled. Which also makes it a great make-ahead meal. Refrigerate the chicken, noodles and dressing separately. When the noodles are tossed with dressing they will loosen. Topped with sliced chilled chicken

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO

Steps:

• Bring water to a boil in a large pot; stir in vermicelli.
• Cook until just tender and drain in colander.
• Flatten lemongrass with cleaver and mince white part; discard rest.
• Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
• Cook until lemongrass is slightly wilted.
• Add onions and stir-fry until onions are tender.
• Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
• For each salad place 1 cup of lettuce in bottom of bowl.
• Top with 3/4 cup of bean sprouts.
• Place half the cooked noodles over vegetables in bowl.
• Top noodles with lemongrass shrimp and onions.
• Garnish with peanuts.
• Serve with a plate of cilantro sprigs and basil sprigs.
• Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
• Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

VERMICELLI SALAD

Steps:

• 1. Cook, rinse and drain Vermicelli (or spaghetti).
• 2. Whip together lemon juice, accent and Wesson oil and pour over well drained vermicelli.
• 3. Chop fine and add to the above: ripe olives, celery, onions, sweet pepper and pimentos. Mix well.
• 4. Blend together mayonnaise and Miracle Whip and add to vermicelli mixture.
• 5. Refrigerate overnight. Salad gets better with age.

COLD VERMICELLI SALAD

Steps:

• 1. Chop up all veggies, and of course can add other to this mixture, I like to add black olives, chopped mushrooms , etc. and marinate in Italian dressing and salad seasonings overnight.
• 2. Cook and drain vermicelli, while hot, pour veggie mixture over it and mix well. Chill and serve Great to bring to a get-together. So easy!

LEMONGRASS-BARBECUED PORK WITH RICE-VERMICELLI SALAD

Steps:

• 1. 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. 2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes. 3. In a 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. 4. Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain 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. 5. 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. Carrot and Daikon Pickles 1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours. * The pickles can be refrigerated for up to 1 week.

VIETNAMESE CHICKEN VERMICELLI SALAD

Steps:

• To prepare the Chicken Marinade:.
• In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside.
• Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn.
• Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
• Stir until caramel becomes liquidy. Set mixture aside to cool.
• Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
• In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken.
• Marinate for at least 1 hour and up to overnight.
• To prepare the noodles:.
• Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
• To prepare the Nuoc Cham:.
• Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
• To grill the Chicken:.
• Brush a grill pan with vegetable oil and bring to high heat.
• Remove chicken from marinade and blot with paper towel to remove excess moisture.
• Grill for about 3-4 minutes per side or until chicken is completely cooked through.
• Let rest for 5 minutes before slicing.
• To serve:.
• Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste.
• Top salads with sliced grilled chicken.
• Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
• Makes 4 noodle bowls.

ITALIAN SHRIMP AND VERMICELLI SALAD

Steps:

• Cook vermicelli in salted boiling water until barely tender. Drain and rinse in cold water drain again. In a large bowl, toss together vermicelli, shrimp, celery, olives, pimiento and 1/2 cup parsley. Blend Italian Herb Dressing, mayonnaise, Italian herb seasoning and savory together add half to vermicelli mixture and toss. Add salt and pepper to taste. Taste for seasoning and add more dressing mixture, if desired. Cover and refrigerate 2 to 4 hours does not keep well overnight. Serve on lettuce or watercress. Sprinkle top with additional parsley.

VERMICELLI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
• Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

VERMICELLI SALAD - STEPH

Steps:

• 1. Cook and drain vermicelli; rinse well in cold water. Add all chopped ingredients to vermicelli. Mix well.
• 2. Dressing for Vermicelli: Mix 3 T. Accent, 3 T. oil, and 3 tsp. lemon juice together very well. Add to 1 1/2 cups mayonnaise. Mix all ingredients very well and pour over Vermicelli.
• 3. This gets better with age; keeps well in refrigerator. ENJOY!