Recipe: Vietnamese Noodle Salad with Broccoli and Peanuts

VIETNAMESE NOODLE SALAD WITH BROCCOLI AND PEANUTS

6 ounces dried Asian rice noodles (or rice sticks)
1 to 1 1/4 pounds broccoli, cut into florets
1/2 cup water
4 to 5 cloves garlic, finely minced
1/2 cup Asian fish sauce*
1/2 cup fresh lime juice
2-1/2 tablespoons sugar
3/4 teaspoon dried hot pepper flakes
4 tablespoons unsalted peanuts, coarsely chopped, divided use
1/2 cup mixed fresh mint, basil and cilantro, finely minced, divided use
8 cups mixed leaf lettuce and spinach, rinsed and torn into bite-size pieces
3 to 4 medium tomatoes, cubed

Pre-prep: Cut broccoli into florets; mince garlic and herbs; juice lime; chop peanuts; rinse, dry and tear greens; cube tomatoes.

Bring a large pot of water to rapid boil and cook noodles for 5 minutes; remove with a slotted spoon and drain, but keep water boiling. Rinse noodles in cold water, drain again; set aside.

Add broccoli to boiling water and blanch for 2 to 3 minutes; plunge into ice water; drain and set aside.

In a small jar, mix water, garlic, fish sauce, lime juice, sugar, pepper flakes, 1 tablespoon peanuts and about half of the fresh herbs; shake to mix. Or, mix the ingredients in a bowl. Pour about half the dressing over the noodles and mix well.

Toss greens, tomatoes and broccoli with remaining dressing; divide among 4 serving plates. Place noodles on top of the greens and tomatoes. If any dressing remains in the bottom of either mixing bowl, pour it over salads, if desired. Garnish with remaining herbs and peanuts.

*Like soy sauce, Asian fish sauce is high in sodium. But to omit this important Thai-Vietnamese ingredient is to miss out on an extraordinary flavor experience. Unless you're salt sensitive, let it slide.

Makes 4 servings
Source: The Phytopia Cookbook: A World of Plant Centered Cuisine by Barbara Gollman and Kim Pierce