Vietnamese Bun. Veggie and noodle salad.
Gluten Free, Dairy Free and delicious!
This is a simplistic and refreshing meal. I use some ingredients that you may have not
used before! This recipe is gluten free
and dairy free. Comment below and be
sure to subscribe so you get the latest and greatest recipes from me!
The salad:
You can add as much
or little of these flavors as you would like.
Keep in mind, I added all the flavors together because they complement
each other very well!
- 1 Package of 5mm or larger, Gluten Free Rice Noodles. Cool as per package
- ½ Head of Green Leaf Lettuce Julienne (see my video on how to do this simple and very quick cutting technique! Don’t worry about being perfect!)
- Purple Mint, Julienned
- Asian Basil, Julienned
- Mung Bean Sprouts (rinsed and drained)
- Pickled Carrot (click here for recipe)
- Cilantro Leaves (stems may add a more bitter taste and throw the texture of the dish off)
- Cucumber cut ½ Moon or Matchstick
Dressing: Proportions
for 1 serving. We usually use 3
servings.
- 1 T. Sugar
- 2 T. Warm Water
- 2 T. White Vinegar
- 3 T. Fish Sauce
Recipe for Meat and
Marinade:
- 2.5 pounds pork butt sliced ¼ inch. (optional)
- ¼ Cup Sugar
- 1 T. Fish Sauce
- 1 T. Sesame Oil
- 1 T. Gluten Free Hoisin Sauce
- 1 T. Gluten Free Soy Sauce
- 1 Garlic clove, crushed
Directions: Let pork Marinade for 3 hours. Cool quickly on a high heat grill! You want that yummy char to bring out the
sweetness!
Add everything together!!
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