This vermicelli warm salad is an all-year-round winner. Easy to make, filling and refreshing. And the fish sauce vinaigrette makes me feel like eating in a Vietnamese restaurant.
‘What the hell are all these steps?’
Don’t be intimidating, read on.
First, I roasted the peanuts. Then wrapped the peanuts with a clean cloth and rubbed to remove the skins while they were hot, then chopped.
Next, I cut the aubergine into long strips and fried them. Meanwhile, I chopped the salad greens, broccoli and carrots. You can make the fish sauce when you have time, otherwise it is convenient to make it in advance.
After the aubergine is fried, threw in the broccoli to cook. At last, assembled everything.
All steps are not difficult to do, and no skill is required. The little challenge is that there are many different ingredients. You’ve to run through the steps in mind first, or maybe prepare the fish sauce vinaigrette in advance, and it will be much easier and convenient.
Momofuku Inspired Fish Sauce Vinaigrette
This fish sauce vinaigrette is the star of this dish, I read it on Food52. The author said that sauce was inspired by Momofuku, a restaurant group in the United States. It’s really delicious.
I learned this aubergine vermicelli salad recipe from a website called Vegetarian Times.
Ingredients
Serves：2
- 2 rice vermicelli
- 180 g (½ pcs) aubergine
- salt, pepper and oil
- ½ carrot, julienned
- 200 g broccoli, florets
- ½ clove of garlic, minced
- a pinch of salt
- a handful of salad leaves, roughly chopped
- 15 g fresh coriander, chopped
- 60 g toasted peanuts, chopped
Vietnamese Style Fish Sauce Vinaigrette（Serves 2-3）
- 30 g fish sauce
- 15 g water
- 15 g sugar
- ½ clove of garlic, minced
- ½ tsp chilli flakes
- 1 tbsp lime/lemon juice
How to Make Aubergine Vermicelli Warm Salad with Fish Sauce Vinaigrette
- Soak the rice vermicelli in hot water for 5 minutes, drain and set aside. Meanwhile, mix all the fish sauce vinaigrette ingredients in a small bowl.
- Cut the aubergine into long strips. Heat some oil in a pan, fry the aubergine until golden and cooked. Add a little salt and pepper for seasoning, set aside.
- Heat some more oil in the same pan and sauté the garlic until fragrant. Stir in the broccoli and add a pinch of salt. Splash in 1-2 tbsp of water, keep stir-frying, cover with a lid for 1 minute or until they reach your preferred crunchiness. Then set aside.
- The last step is assemble. Place the rice vermicelli at the bottom, top up with the salad greens and carrots, followed by cooked aubergine and broccoli. Garnish with coriander and peanuts. Pour over the fish sauce vinaigrette before plating.
