Vietnamese Vermicelli Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 100 |
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I served this dish at the church fellowship and it was gone so fast. Ingredients:
28 bags noodles (thin, vermicelli) |
35 lbs bulgogi meat (thinly sliced beef) |
3 jars (12oz) unsalted, roasted peanuts |
5 head leaf lettuce (lg) or 7 small |
5 red leaf lettuce (lg) or 7 small |
1 large bag of bean sprouts |
10 large carrots |
4 bags cucumbers (costco) |
4 bunches mints |
5 bunches cilantro |
2 bottles fish sauce |
1 bottle rice vinegar |
sugar, water |
1 spiracha sauce |
1 bottle hot sauce |
Directions:
1. Crush peanuts
2. Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags
3. Don't wash beansprouts and cut cumcumbers, peel and shred carrots
4. Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.
5. Cook meat
6. Make fish sauce (don't have measurement for this; I just do it by taste)
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