Vietnamese rice noodle salad

Discover the refreshing flavors of Vietnamese cuisine with this vibrant rice noodle salad. Bursting with zesty herbs and crisp veggies, it's a perfect balance of flavors and textures.

Ingredients:

• 4 small shallots, sliced 1/8-inch thick, preferably on a mandoline for even thickness (see note)
• 1 quart canola oil
• Kosher salt
• 110g fresh yuba (see note), cut into 1/2-inch strips
• 110g dried thin rice noodles
• 3 medium cloves garlic
• 2 to 3 Thai bird chiles, roughly chopped
• 3 tablespoons brown sugar
• 3 tablespoons fresh juice from about 3 limes
• 1 tablespoon soy sauce (see note)
• 1 teaspoon Maggi seasoning (or other liquid aminos, see note)
• 1 large carrot, cut into thin matchsticks, preferably on a mandoline, or grated on the large holes of a box grater
• 1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves and fine stems
• 2 large grapefruits (or 1 pomelo), cut into suprêmes
• 3/4 cup roasted peanuts, lightly crushed in a mortar and pestle

Instructions:

1. Place 4 layers of paper towels on a large plate or rimmed baking sheet. Position a fine mesh strainer over a large heat-proof bowl or medium saucepan. Combine shallots and oil in a wok or medium saucepan. Place over high heat and stir the mixture until the shallots start bubbling. Keep stirring constantly as the shallots fry to ensure they cook evenly. Once the shallots turn a light golden brown, remove them and let them drain on the strainer. (Note that the shallots will continue to cook slightly after draining, so be careful not to let them get too dark). Immediately transfer the fried shallots to the paper towel-lined tray and sprinkle some salt over them. Let the shallots drain, then lift the top layer of paper towels carefully and roll the shallots onto the second layer, gently patting them with the first layer. Repeat this process until the shallots are on the last layer of paper towels and almost free of grease. Set them aside.
2. Heat the oil in a wok again until it reaches 325°F. Add the yuba strips one by one (adding them all at once will cause them to stick together), carefully lowering them into the hot oil. Avoid overcrowding the wok. Fry the yuba, turning and moving them with a metal spider, until they are crispy and most bubbles have stopped forming, which should take around 45 seconds. Transfer the fried yuba to a plate lined with paper towels to drain and sprinkle some salt over them. Repeat this process until all the yuba is fried.
3. Boil 2 quarts of water over high heat. Add the noodles, then remove the pot from the heat and let the noodles soak until they are tender but not mushy, approximately 4 minutes. Drain the noodles, rinse them under cold running water, and drain them again. Place them in a large bowl.
4. In a mortar and pestle, crush the garlic and chiles with a bit of salt until you get a smooth paste. Add sugar, lime juice, soy sauce, and liquid aminos, and mix everything together with the pestle until combined.
5. Combine carrots, cucumber, fried yuba, mint, cilantro, grapefruit, yuba, half of the fried shallots, and half of the peanuts in the bowl with the noodles. Pour the dressing over the mixture and toss everything together. Transfer to a large serving bowl. Sprinkle the remaining peanuts and fried shallots on top and serve.

Summary:

• Calories: 838 kcal
• Fat: 22 g
• Protein: 22 g
• Carbs: 145 g
• Potassium: 968 mg
• Magnesium: 215 mg