This dish is great for the hot days of summer.  It’s light, refreshing, and gluten-free.  Top with sliced, grilled tofu, meat, or shrimp for a low-prep cookout.  Pair it with a pinot grigio, unoaked chardonnay, chilled sake, or a cold lager.

A great, light, and gluten-free dish.

Vietnamese Noodle Salad

Serves 2-3

• 5 oz Rice Vermicelli (Aisle 13)
• 6 ea Garlic cloves, minced
• 1 tbsp Chili garlic sauce (Aisle 12)
• ¼ cup Fish sauce (Aisle 13)
• ½ cup Water
• ½ cup Sugar
• 2 ea Limes, juiced

• Seasonal vegetables
• Sliced, grilled chicken, steak, shrimp or fried spring rolls
• 2 tbsp Roasted peanuts, chopped

1. Boil water in a large pot and cook noodles until done.
2. Drain water and rinse noodles w/cold water for 1 minute.
3. Combine first set of ingredients to make dressing.  Use lukewarm water to help the sugar dissolve more easily, then chill.
4. Place noodles in a bowl, add veggies and meat.
5. Add dressing, garnish with peanuts, and enjoy!