Vermicelli Salad

Another healthy and easy salad dish, almost no-cooking required except for blanching the Brown Rice Vermicelli in boiling water. Brown Rice Vermicelli is high in fiber and good for our health. You can add some oil (sesame/shallot/garlic/ginger) to it to prevent it sticking together and at the same time add some fragrant to it. I added lettuce leave here to up the fiber intake. Again the amount of carrot and cucumber shreds and herbs to be added depends on individual preference. Remember to add mint leaves, it is A MUST. You will understand what I mean if you taste it …

Preparation: 15 mins

Ingredients (makes 2-4)
° 150g blanched brown rice vermicelli, mixed with 1 teaspoon olive or fragrant oil
° 25g shredded carrot
° 50g shredded cucumber
° few onion slices (optional)
° 1 lettuce leave (optional) for garnish
° some mint and coriander leaves
° some toasted/roasted sesame seeds

Chilli Dipping Sauce
° 2 fresh red chilli padi, sliced
° 2 teaspoons sugar or to taste
° 4 tablespoons light soy sauce
° 2 tablespoons apple cider vinegar or rice vinegar
° 1 teaspoon olive oil (optional)
° 5-6 kalamansi limes, freshly squeezed

Method
1. Combine all the ingredients and mix well. Set aside.
2. Place the brown rice vermicelli, carrot shreds, cucumber shreds, onion slices, mint leaves, coriander leaves on a serving plate. Garnish with sesame seeds and chilli slices.
3. Serve with the dipping sauce.

Vegetarian Au Lac Pho

I have never tasted the non-vegetarian Au Lac Pho before, but I had the vegetarian version of it at Loving Hut at Suntec City Mall, Sky Garden. I like the herbs especially the mint leaves in this Vietnamese soupy noodle. Therefore, I whipped up a modified, simplified version and have that for quick lunch … I didn’t have green lime, so I used lemon which I find in my kitchen. As for the vegetarian fishball, I just added one to make it looks nice, it is optional. As for red dates, I used it to sweeten the soup base, omit it if you find using it too ‘heaty’ for the body.

I know just having this for lunch is insufficient and as Vegetarian I must eat well and, have a balanced diet. Just that today, I am real lazy, so I allow myself a break and shall remember to eat well tomorrow.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 1)
° 200g , blanched rice noodle/Kway Teow
° 25g beansprout, tailed and blanched
° Some basil leaves
° Some mint leaves
° 1 wedge green lime or yellow lemon
° 3 chinese dried mushrooms
° 1 vegetarian fishball (optional)
° 3 seedless red dates (optional)
° 1 slices ginger
° 300ml water or vegetable stock
° 1 tablespoon light soy sauce
° granulated mushroom bouillon (optional), to taste

Chilli Sauce
° 1/4 teaspoon sugar
° 1 tablespoon light soy sauce
° 1-2 red or green chilli padi, sliced

Method
1. Combine the sugar and light soy sauce for the chilli sauce in a small serving plate and mix well. Add in chilli and set aside.
2. Place the mushrooms and water in a pot and soak for 15 minutes. Add in red dates, ginger and bring to a boil and simmer for 10 minutes. Season to taste with light soy sauce and granulated mushroom bouillon.
3. Place the noodle, bean sprout, basil leaves and mint leaves in a serving bowl. Pour in the soup. Serve immediately with the chilli sauce and lime or lemon.

Vegetarian Summer Roll (Goi Cuon)

This is another no-cook dish. I came across a non-vegetarian recipe on summer roll with meat floss. Therefore, I decide to make a vegetarian version summer roll using vegetarian golden pumpkin meat floss and omit the prawn or crabmeat and pork. It is yummy with crisp fresh vegetable plus herbs (the mint leaves, coriander leaves). To speed up the process, you can choose to cut the carrot and cucumber in strips or slices, wrap it just like the sushi hand roll. Oh yeah, never forget the mint leaves, it brings out the flavour of the summer roll.

Preparation: 15 mins

Ingredients (makes 6)
° 75g shredded carrot
° 50g shredded cucumber
° 3-5 tablespoons golden pumpkin meat floss (vegetarian)
° few pieces lettuce leaves
° 18-24 mint leaves
° 6 pieces rice paper

Chilli Dipping Sauce
° 2 fresh red chilli padi, sliced
° 1 teaspoon sugar
° 2 tablespoons light soy sauce
° 1 tablespoon rice vinegar

Method
To prepare chilli dipping sauce
1. Combine all the ingredients and mix well. Set aside.

To prepare wrap spring roll
1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.
2. Place 1 sheet of rice paper on chopping board or plate. Place a piece of lettuce leave, few mint leaves, some cucumber and carrot, and vegetarian meat floss in the centre and roll up.
3. Arrange on a serving plate and serve immediately with the dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.

Vietnamese Popiah (Nem Cuon Dau Hu)

This is a simple and yet delicious fresh spring rolls using rice paper. The must-have ingredient is mint leaves, it gives a different flavour. To make this spring roll more attractive, place a few carrot shreds, a mushroom slice and a tofu slice on the rice paper prior to placing the lettuce. After rolling up, as rice paper had a see through effect, it is real colourful. To speed up the making of this Popiah, purchase a packet of Fried Been Hoon and Deep-fried Tofu from any vegetarian stall. Just prepare the raw vegetables and do the wrapping.

Preparation: 25 mins, Cooking time: 10 mins

Ingredients (makes 18-20)
° 20 pieces rice paper (15cm in diameter)

Chilli Dipping Sauce
° 2 fresh red chilli padi, sliced
° 1 teaspoon sugar
° 2 tablespoons light soy sauce
° 1 tablespoon rice vinegar

Spring Roll Filling
° 100g rice vermicelli, cooked according to packet’s instruction
° 1 small firm tofu/beancurd, cut into thin shreds
° 3-4 chinese dried mushroom, soaked and thinly sliced
° 25g carrot, peeled and shredded
° 75g beansprouts, trimmed and blanced
° 20 Chinese lettuce leaves
° 20-40 mint leaves
° 2 thin slices ginger or 2 cloves garlic, finely chopped
° 3 tablespoons vegetable oil
° 1 teaspoon sesame oil
° 2 tablespoons light soy sauce
° salt to taste

Method
To prepare chilli dipping sauce
1. Combine all the ingredients and mix well. Set aside.

To prepare spring roll filling
1. Heat 1 tablespoon oil in a non-stick pan. Stir-fry the tofu for 2 minutes. Set aside.
2. Heat 1 tablespoon oil in a non-stick pan. Add the ginger or garlic and fry till aromatic. Throw in the mushroom and stir-fry for 2 minutes. Season to taste with salt. Set aside
3. Heat 1 tablespoon oil in a non-stick pan. Add the ginger or garlic and fry till aromatic. Add in the rice vermicelli. Off the heat, if desired. Season to taste with light soy sauce, sesame oil and toss well. Sprinkle some water for easier tossing, if needed. Set aside

To wrap popiah
1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.
2. Place 1 sheet of rice paper on chopping board or plate. Place a small Chinese lettuce leaf in the centre and top with carrot, rice vermicelli, tofu, mushroom and mint leaves.
3. Roll up and arrange on a serving plate.
4. Serve immediately with the simple chilli dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.