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vermicelli

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Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles. Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house. The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra…

Vietnamese lemongrass chicken rice noodles is a great dish to make with you Banh Mi leftovers. I’ve simply add all my Banh Mi recipe on top of glass noodles with an extra sesame oil and lime and there you have a whole new tasty Vietnamese dish for this summer. The only missing element are the french baguette and the spicy mayonnaise, so if you like the spicy touch, simply add a little thai peppers to the mix. If you are looking for some light, flavored filled dish for this summer, this is a great way to go. Everything in there is so flavorful, although low in calories. If you decide, as I suggested in my previous recipe, to make a Bahn Mi BBQ, simply keep the leftovers for this recipe. Since Banh Mi is a sandwich, more suitable for lunch, this is suitable for the next diner. I’ll describe the dish…

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