Again looking for inspiration recipes vietnamese noodle salad (bun tam bi) that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious vietnamese noodle salad (bun tam bi) should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of vietnamese noodle salad (bun tam bi), first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare vietnamese noodle salad (bun tam bi) delicious home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings used in make

1. Prepare 1 fish sauce
2. Take 2 limes
3. Take 1 oil
4. Prepare 1 packages rice sticks (noodles)
5. Prepare 1 can coconut milk
6. Use 1 packages vietnamese pork roll
7. Prepare 1 packages shredded pork skin (bi)
8. Take 1 head lettuce
9. Take 1 cucumber
10. Take 8 prawns
11. Take 1 bunch green onions
12. Take 1 head garlic
13. Prepare 1 sugar
14. Prepare 1 salt

Banh tam bi is a relatively unpopular noodle dish from southern Vietnam, made of thick tapioca rice noodles, mixed with herbs and pork and then drenched over with deliciously sweet coconut cream. It is one of the rarer delicacies, originating from Bac Lieu, a town of the Mekong Delta. © Harina Han / Flickr Bun cha Instructions Marinate pork: Combine all ingredients listed under Lemongrass Pork. Make Nuoc Cham: Whisk together water, sugar and lime juice.

Steps to make Vietnamese Noodle salad (bun tam bi):

1. Boil a pot of hot water, add a pinch of salt, and cook the rice sticks until tender. Follow the instructions on its respective package. drain and set aside.
2. mince the head of garlic, set aside.
3. slice the cucumber, lettuce, and pork roll into thin strips. set aside. cut the limes into squeezable slices
4. In a large bowl, add lettuce and cucumber. squeeze half of a lime into the bowl, mix it together. set aside.
5. In a large bowl add 1 cup of fish sauce, some of the minced garlic (raw), 1 tablespoon of sugar, the juice from 1 1/2 limes, and 2 cups of water. mix until the sugar is dissolved. This is the dressing. adding chili Peppers in this sauce can also be done if spicy is preferred.
6. In a pan add oil and minced garlic, fry the garlic on medium high heat until it becomes golden and aromatic, be careful not to burn the garlic.
7. In a large bowl, add the shredded pork skin (bi) , thinly sliced pork roll strips, and the fried minced garlic. mix well.
8. chop green onions. In a small pan, put the green onions and oil in, cook on low heat for 1.5 minutes, this is to make green onion flavoured oil. Do not fry the green onions. set aside.
9. wash, peel, and devein the prawns. In a pan add oil, some of the minced garlic and the prawns. When the prawns are half way cooked, add 1 tablespoon of fish sauce, continue to cook until the prawns have fully cooked . set aside.
10. in a small pan heat one can of coconut milk on med-low heat.
11. Now it is time to assemble the Noodle bowls: In a bowl add the rice noodles on the bottom, cover one half the noodles with the lettuce mixture, and the other half with the shredded pork mixture. place 2-3 prawns on top. Pour some of the fish sauce dressing over the bowl, and pour some warm coconut milk in the bowl as well. topping off with a spoon full of the green onion oil.
12. To eat: mix the noodles and other toppings together, and enjoy the sweet, rich coconut milk drenched Noodle salad that is a great summer meal.
13. Done and ready to serve!

Add fish sauce and chilis to taste. (Nuoc Cham can be made. It helps to slightly freeze it beforehand. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. Prep the Marinade: ① In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil.

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