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Chudda's Cuisine/Lounge
Nov 10, 2014
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BAHN MI NOODLE SALAD

Marilyn came back from San Diego talking about a Banh Mi sandwich that she had there. As we were talking about the twists regarding this recipe I told Marilyn what my ideal Banh Mi recipe would be. It consisted not of a sandwich but in a salad with lots of refreshing ingredients like mint, basil, cilantro and sweet picked veggies along with rice noodles, napa cabbage and shrimp.  By adding this delicious and refreshing dressing, this is a healthy and fulfilling meal!This salad takes a bit of work to make from scratch but it is definitely worth the effort and you can make things easier by making some of the ingredients a day or more ahead of time.You can’t imagine how delicious this Bahn Mi noodle salad is and how much we have been addicted to it!!!

Banh Mi Noodle Salad

INGREDIENTS 

For the Marinated Prawns (recipe based on Bobby Flay)

2 lbs. large shrimp, cleaned and peeled

2 large shallots, chopped

1 (2 in.) piece fresh ginger, peeled and chopped

1 piece lemongrass, minced

4 cloves garlic, smashed

3/4 c. soy sauce

1/2 c. fresh lime juice

2 T. lime zest

1 T. five spice powder

2 T. sugar

1/4 c. chopped green onions

1/4 c. canola oil

kosher salt

freshly ground pepper

DIRECTIONS

Combine all ingredients except shrimp in a food processor until well combined.  Mix with shrimp and marinate for 30 minutes.  When ready to cook, heat large sauté pan over medium high heat and add shrimp.  Cook until just done and shrimp are pink, approximately 6-7 minutes.  Set aside.

Banh Mi Noodle Salad

For the Pickled Vegetables

12 oz. daikon, cut into matchsticks

3 medium carrots, cut into matchstick

2 red peppers, cut into matchsticks

2 c. rice wine vinegar

1 c. sugar

DIRECTIONS

Bring vinegar and sugar to a simmer until dissolved and pour over vegetables.  Refrigerate until ready to serve.

Banh Mi Noodle Salad

SALAD

spinach

napa cabbage

fresh basil, chopped

fresh cilantro, chopped

fresh mint, chopped

1 sm. package rice vermicelli, cooked as you would any pasta without salt, rinsed under cold water and set aside

Banh Mi Noodle Salad

DIRECTIONS

I didn’t put amounts of these ingredients for a reason.  You could also add whatever other ingredients you want to this salad besides the ones we have here.

Here is where you can make the salad the way you want.  You can use as much or less of any ingredient that you love.  This is why I love this type of dish!!! We used more spinach and herbs because we love the flavor!  But if you love rice noodles, use more of those in your salad!

For the Dressing

This makes quite a bit of dressing, but it only gets better!  Save any leftovers  in a covered, airtight container to use another time.

1/4 c. garlic, chopped

1/4 c. shallots, minced

1/8 c.ginger, grated

l/4 c. lemongrass, minced

1/2 – 3/4 c. fresh lime juice

lime zest from 3 limes

1/8 c. fresh orange juice

1-2 jalapeños, minced (depending upon your spice preference)

1/3 c. green onions, chopped

1 1/2 c. cilantro, chopped

1/4 c. dijon

kosher salt

freshly ground pepper

2 T. sugar

1/2-3/4 c.canola oil

Banh Mi Noodle Salad

DIRECTIONS

Combine all ingredients in a blender except oil until smooth.  Gradually add canola oil until emulsified.  Season to taste with salt and pepper

For the Candied Peanuts

1/2 c. water

scant 1/2 c. sugar

1 c. peanuts

2 T. molasses

2 T. green thai curry

1 tsp.salt

DIRECTIONS

Combine molasses, curry and salt in a bowl and set aside. Bring water and sugar to a boil in a saucepan.    Add peanuts and reduce to a simmer for 2 minutes.

Banh Mi Noodle Salad

Drain liquid and place peanuts on a sheet pan into a 325F oven.  Bake until slightly brown.  Remove from the oven and toss with the molasses/curry mixture.  Place back into the oven on the sheet pan and bake 5 more minutes until evenly browned.  Remove from oven and place into a bowl to cool.

Banh Mi Noodle Salad

When all ingredients are ready, mix salad ingredients with the dressing and layer with noodle and pickled vegetables in a bowl.

Banh Mi Noodle Salad

Banh Mi Noodle Salad

Top with shrimp and peanuts.

Banh Mi Noodle Salad  Banh Mi Noodle Salad

And enjoy it!!

Banh Mi Noodle Salad

Banh Mi Noodle Salad

 Beijos e Tchau!

Ludmilla and Marilyn Chudda

 

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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