I think the last time I made a Vietnamese salad prior to this occasion was in year 7. I remember a school project where I was assigned the country Vietnam.
I made a poster and everyone had to bring in a food from their assigned country to share. I chose a vermicelli noodle salad, I think with beef if I recall correctly.
The current salad was meat-free (as I’m now a veggo). I used this recipe as my guide.
Unfortunately my husband dislikes coriander/cilantro and, to some degree, mint, so I substituted basil (which I had bought fresh and since frozen). (I grew up with a backyard overgrown with coriander and l♡ve it!!)
I also added some finely sliced bok choy – yum!
Plenty of flavour and super fresh. Looking forward to further Vietnamese meals.
Leftovers tonight! Yes! 🙂