It’s not necessary to serve this with Nem Nuong, but we did, and together they made a complete and excellent meal. Bean thread noodles are also known as cellophane noodles, or glass noodles. You can now get them at the local grocery store, amazingly enough. They are a resistant starch so have a low glycemic load. I’ve always felt serene and happy after eating them, partly because I love them but partly because I think they don’t mess with my blood sugar.
4 servings30 minutes prep time
Make the Dressing:2 tablespoons fish saucethe juice of 1 large lime1 or 2 teaspoons toasted sesame oil2 tablespoons mild vegetable oil1 teaspoon sugar1 clove of garlic1/4 teaspoon hot red pepper flakesWhisk or shake all the ingredients together is a small bowl or jam jar.
Make the Salad:2 rolls (100 grams) mung bean noodles
1 cup finely shredded cabbage1 cup grated carrot2 or 3 green onions2 small greenhouse cucumbers1/4 of a large red or yellow greenhouse pepper1/2 cup chopped cilantro1/4 cup chopped mint leavesBring a pot of water to a boil, then drop in the noodles and let them soak for 8 minutes. (If your package has other directions to prepare them, follow those directions.) Rinse them in cold water and drain them well. Snip them into shorter lengths and put them in a mixing bowl.
Meanwhile, wash, trim, and shred the carrot. Peel and grate the carrot. Wash, trim, and finely chop the green onions. Wash, trim, and grate or finely chop the cucumbers. Wash, core, and finely chop the pepper. Wash, dry, and mince the cilantro and mint leaves. All of these go in with the noodles.
Toss the salad, then add the dressing and toss again. Serve as-is, or with Nem Nuong; both can be wrapped in rice wrappers as spring rolls if you like.
Last year at this time I made Gone-to-Seed Carrots.