Introduction
Lemongrass sauce brings a delightful balance of flavors to a variety of dishes, especially when paired with a refreshing vermicelli salad. This versatile sauce is inspired by Southeast Asian cuisine and offers a zesty brightness that complements proteins and vegetables alike. The vermicelli salad, enriched with fresh herbs and vegetables, becomes a wholesome and satisfying meal, perfect for lunch or dinner.
Detailed Ingredients with measures
Lemongrass Sauce:
– 1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
– 2 cloves garlic
– 1/4 cup fish sauce
– 1/4 cup + 2 tablespoons vegetable oil
– 1/4 cup lime juice (3-4 limes)
– 2 tablespoons rice vinegar
– 2–3 tablespoons brown sugar
– 1 tablespoon roasted red chile paste
Vermicelli Salad:
– 1 package vermicelli or thin rice noodles (about 8 ounces)
– 2 large carrots, shredded or julienne cut
– 1 cucumber, julienne cut
– 1 cup fresh mint
– 1 cup fresh cilantro
– 1/2 cup chopped peanuts
– 1 lb. cooked tofu, shrimp, or chicken (or preferred protein)
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Yield
Serves 4-6
Instructions
1. Prepare the Sauce: Combine all sauce ingredients in a food processor or shake together in a jar until well blended.
2. Cook the Noodles: Prepare vermicelli according to package instructions. Rinse thoroughly with cold water to cool and remove excess starch. Drain well. Toss noodles with about half of the prepared sauce.
3. Assemble the Salad:
– Option 1 – Individual Servings: Place portions of noodles into bowls. Top each with cooked protein, carrots, cucumber, mint, cilantro, and peanuts. Drizzle additional sauce over the top.
– Option 2 – Meal Prep: Combine noodles with cooked protein, carrots, and peanuts. Add more sauce as needed. Store in the refrigerator. When ready to serve, add fresh cucumber, mint, cilantro, and extra sauce.
Notes
To cook tofu, pan-fry in a skillet with oil and soy sauce. Other methods for cooking tofu can be found easily online. The sauce can be prepared several days in advance and stored in the refrigerator.
Detailed Directions and Instructions
Prepare the Sauce
Combine all the sauce ingredients including lemongrass paste or freshly grated lemongrass, garlic, fish sauce, vegetable oil, lime juice, rice vinegar, brown sugar, and roasted red chile paste in a food processor. Blend until the mixture is well combined and smooth. Alternatively, you can place all ingredients in a jar with a tight-fitting lid and shake vigorously until blended.
Cook the Noodles
Prepare the vermicelli or thin rice noodles according to the package instructions. Once cooked, rinse the noodles thoroughly under cold water to cool them down and remove any excess starch. Drain well and set aside. Toss the noodles with approximately half of the prepared lemongrass sauce to ensure they are evenly coated.
Assemble the Salad – Option 1 (Individual Servings)
For individual servings, place a portion of the sauced noodles into each bowl. Top the noodles with your choice of cooked protein (tofu, shrimp, or chicken), followed by the shredded or julienne cut carrots, julienne cut cucumber, fresh mint, fresh cilantro, and chopped peanuts. Drizzle additional lemongrass sauce over the top of each bowl before serving.
Assemble the Salad – Option 2 (Meal Prep)
For meal prep, combine the sauced noodles in a large mixing bowl with the cooked protein, shredded carrots, and chopped peanuts. Add more sauce as needed to ensure the mixture is flavorful. Mix well to combine all ingredients. Store the salad in the refrigerator. When ready to serve, add fresh cucumber, mint, cilantro, and extra sauce to each portion.
Notes
Cooking Tofu
To cook tofu, pan-fry it in a skillet with oil and soy sauce until golden and crispy. There are various methods for cooking tofu that you can explore for different textures and flavors.
Make-Ahead Sauce
The lemongrass sauce can be prepared several days in advance and stored in the refrigerator. This allows the flavors to meld and makes the assembly of the salad quicker on the day of serving.
Cook techniques
Preparing Lemongrass Paste
To prepare lemongrass paste, use a mortar and pestle or a food processor. If using fresh lemongrass, ensure you only use the white parts and chop them finely before blending.
Chopping Garlic
When preparing garlic for the sauce, it’s best to press or mince the cloves finely to release the maximum flavor. A garlic press can make this process easier.
Combining Sauce Ingredients
For the lemongrass sauce, blend all the ingredients in a food processor or shake in a jar until smooth. Make sure to taste and adjust any ingredients according to your preference.
Cooking Vermicelli Noodles
Follow the package instructions to cook vermicelli noodles. After cooking, rinse them under cold water to halt the cooking process and remove excess starch for a better texture.
Tossing Noodles with Sauce
Combine the drained vermicelli noodles with half of the prepared lemongrass sauce. Gently toss to ensure even coverage without breaking the noodles.
Assembling the Salad
When assembling the salad, layer your ingredients carefully, starting with the noodles, then adding the cooked protein, followed by vegetables, herbs, and topping with peanuts.
Storing Leftovers
For storage, combine the noodles, protein, and some sauce in a container. Keep fresh herbs and cucumber separate until ready to serve to maintain their freshness.
FAQ
Can I use dried lemongrass instead of fresh?
Dried lemongrass can be used, but fresh is recommended for the best flavor. If using dried, adjust the quantity as it is more concentrated.
What kind of protein can I use?
You can use tofu, shrimp, chicken, beef, or any preferred protein. Ensure proteins are cooked properly before adding them to the salad.
How do I prepare tofu for the salad?
For preparing tofu, pan-fry it in a skillet with a bit of oil and soy sauce to enhance its flavor and achieve a crispy texture.
How long can I store the sauce?
The lemongrass sauce can be prepared several days in advance and stored in the refrigerator in an airtight container.
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Just keep the fresh herbs and cucumber separate until you are ready to serve for best flavor and texture.
Conclusion
The Lemongrass Sauce paired with the Vermicelli Salad creates a vibrant and flavorful dish that is both refreshing and satisfying. The combination of fresh herbs, crunchy vegetables, and your choice of protein makes this salad a versatile option for any meal. The tangy and aromatic sauce enhances the overall experience, delivering a perfect balance of flavors.
Grilled Chicken and Quinoa Bowl
Combine cooked quinoa with grilled chicken, roasted vegetables, and a drizzle of lemongrass sauce for a wholesome bowl.
Shrimp Spring Rolls
Use the lemongrass sauce as a dipping sauce for fresh shrimp spring rolls filled with vermicelli, herbs, and vegetables.
Veggie Stir-Fry
Stir-fry a mix of your favorite vegetables with tofu and serve it over rice or noodles, topped with lemongrass sauce.
Rice Paper Salad
Wrap fresh veggies and cooked protein in rice paper, serve with the lemongrass sauce for a light and delicious dish.
Asian Noodle Soup
Incorporate the lemongrass sauce into a noodle soup with broth, vegetables, and your choice of protein for a comforting meal.
Grilled Vegetable Skewers
Brush skewered vegetables with the sauce before grilling for an aromatic side dish that complements any main meal.
