The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photograph by Con Poulos
Yield
Serves 4

If you want a light meal with Southeast Asian flavors, look no further. Add grilled chicken, shrimp or roasted tofu for a protein boost. If you’re not feeling like sweet chili sauce, try a peanut dressing or fish sauce vinaigrette for a more Vietnamese-style bún. Top with sliced scallions and chopped peanuts.

How to Make It

Step 1

Make the sweet chili sauce and refrigerate until ready to use.

Step 2

Bring a large pot of water to a boil. Add the rice noodles, stir, and remove from the heat. Let the noodles soften for about 5 minutes, or as directed on the package. Drain and rinse with cold water. Place in a large bowl.

Step 3

Toss the noodles, carrots, cucumbers, bean sprouts, and half of the mint and cilantro with the sweet chili sauce.

Step 4

Garnish with the remaining herbs and the scallions and peanuts and serve.

Chef's Notes

 

Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.

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