So, I’ve got the noodles and I remember somewhere, someone at some time had a great little recipe they used these in. I remember it was a cold dish, lots of veggies….but that’s all I remember.
Any ideas, folks? Lay it on me.
now what?
So, I’ve got the noodles and I remember somewhere, someone at some time had a great little recipe they used these in. I remember it was a cold dish, lots of veggies….but that’s all I remember.
Any ideas, folks? Lay it on me.
The word “Pho” refers to a Vietnamese noodle soup. Rice noodles … you can really do ’em up any way you like. A cold veggie pad thai with broc, red and yellow peppers, tofu cubes, peanuts, and mung bean sprouts with a squeeze of lime (and pad thai sauce … natch), maybe basil and mint if you’ve got it, would be good. I know this isn’t particularly helpful not knowing the original idea and all, but rice noodles are very versatile. The SO loves ’em and has concocted all sorts of odd combinations.
OK, I’m SO not supposed to be anywhere on here but (ssshhh… don’t tell my family) I have to give you this link:
http://morganmoore.typepad.com/one_more_moore/2007/03/i_heart_spring_.html
Yum.
I like them tossed with peanut sauce, broc, snap peas, red pepper and topped with peanuts. Yummy!
I use these in my Vietnamese Spring Rolls. I make a bowl of these plain steamed, heaps of chopped veges, prawns, mini meatballs, dipping sauce and the rice paper wrappers. Big bowl of hot water in the middle – everyone softens the wrapper, fills and dips – mmmmmm!
The smaller-than-angel-hair vermicelli rice noodles are the best in salad/spring rolls. These don’t look so petite. Are they?
The smaller-than-angel-hair vermicelli rice noodles are the best in salad/spring rolls. These don’t look so petite. Are they?
ooh! i have a delicious pho recipe! i’ll send it to your gmail account…
check out http://www.cookinglight.com – they always have tons of recipes that require these types of noodles. Salads, soups, wraps, hot pasta dishes. I like to cook up sweet white onion, julienned red pepper, carrots, and chicken, then toss with the noddles, peanuts, lime juice, cilantro, and a spicy sort of peanut sauce. One of my favorite things in the world… Anyway, Cooking Light always seems to have a few recipes in each issue using these noodles, and they are all on their website. Enjoy!