Vietnamese Vermicelli...my way

A great summer dish that's easy to make is Vietnamese Vermicelli...my way. :) My way = with Korean Bulgogi.

I used the sauce recipe from Serious Eats  and I altered the Vermicelli Salad recipe by using Korean pre-marinated Bulgogi. I also used the white daikon instead of shallots. So here's my altered version below:

Serving Size of 6 adults and 2 children

Ingredients

•  For the marinade meat:    
• Korean Pre-marinated Bulgogi

Preparation: Broil and chop

• For the sauce (also known as nuoc cham):
• 1/4 cup sugar
• Juice of 1 lemon
• 1/3 cup fish sauce
• 1/2 cup water
• 2 cloves of garlic, minced
• 1 carrot, thinly sliced or julienned (depending on your preference)
• 1 to 2 teaspoons chili paste

Preparation: Mix together and refrigerate while preparing all the other dishes.

•  Salad 
• 1 Shredded Lettuce
• 1 Shredded Daikon (Japanese Raddish)
• 2 Shredded Carrot  
• 1 small bag Bean Sprouts
• Cilantro

Preparation: wash, chop, shred, and set aside. Shredding the carrots and daikon make it thinner and softer so that it was easier for my 16 month old to enjoy this meal. Vermicelli takes only 2 mins to boil. Make sure to take off the heat and rinse in cold water to stop the cooking process. It will still look clear but will take on a white color as it dries.

Preparation: wash, take off the bean and tail. I rinsed it one more time b/c everyone's hands were helping to prepare this.

• Served With 
• Hoison Sauce
• Sriracha Rooster Sauce
 

 ENJOY!

Preparation: Pile all the ingredients into a large bowl and arrange it to look pretty to serve.

This is a great summer dish that leaves you feeling refreshed and healthy...unless you eat 2 & 3 servings like we did tonight. :P