Long Bean Bun

Wow, this post is wayyy over due! This past week has been crazy — but totally in a good way! Like : I did my first commercial food styling and photography shoot AND I installed my Still Life Project gallery show. Woop Woop. So much hustle! I feel bad for neglecting the blog in all the chaos, but I’m catching up on my posts now and I’ve got another one cookin’ ( < — see what I did there? ) so don’t go away. Stay tuned because it’s offially Fall which means lots for comfy cosy recipes and not to mention Nico’s birthday ( !!! )

In the meantime, here’s the Long Bean Vermicelli salad I made a million years ago.

 

 

Nuoc Mam Sauce

Ingredients :

– 1/2 C fish sauce

– 1/4 C fresh squeezed lime juice

– 1/3 C sugar

– 1/2 C water

– 2 cloves of garlic

– 2 thai chilis

** I added a little sliced lime leaf for a bit of a different flavor than the traditional nuoc mam

How – to :

– mince garlic and slice chilis

– put all the ingredients in a bowl and mix together until sugar is disolved

Long Bean Vermicelli Salad

Ingredients : 

– cooked vermicelli noodles ** each brand has different cooking instructions on the package — read them and follow carefully. I’ve ruined one too many batches of rice noodles by assuming you can cook them all the same. Not true. They are all special and different in their own way ;)

– 2 C long beans, cut into 2 inch pieces

– 1 C watercress, steams removed

– half of a red onion, sliced thin

– crispy fried onions for topping ( the asian market kind! not the kind you put on a green bean casserole — are those things even really onions? )

How – to :

– boil long beans for about 6 minutes or until tender — I like mine a little on the crunchy side. Then, using a slotted spoon remove the long beans from the boiling water and transfer into a bowl of ice water

– keep the water boiling and add the watercress. Don’t walk away! Boil the watercress for only a minute — they don’t take long

– turn off the heat and transfer with a slotted spoon into the ice water

– strain the beans and watercress out of the ice water and put in a bowl with the sliced onion

– pour 1 T of nuoc mam over the bean mixture and toss

– pour bean mixture over a bowl of vermicelli noodles. Add more nuoc mam sacue and fried onions as desired. Enjoy!

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One thought on “Long Bean Bun

  1. Pingback: Veggie Tempura !! |

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