Recipe

Vietnamese Vermicelli Noodle Salad Recipe

	Littlesponger / All my dishes 11 months, 2 weeks ago I served this dish at the church fellowship and it was gone so fast. Prep:20m Cook:10m Servings:100	Littlespong
	vietnamese salad

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Ingredients

28 bags noodles (thin, vermicelli)

35 lbs bulgogi meat (thinly sliced beef)

3 jars (12oz) unsalted, roasted peanuts

5 head leaf lettuce (lg) or 7 small

5 red leaf lettuce (lg) or 7 small

1 large bag of bean sprouts

10 large carrots

4 bags cucumbers (costco)

4 bunches mints

5 bunches cilantro

2 bottles fish sauce

1 bottle rice vinegar

sugar, water

1 spiracha sauce

1 bottle hot sauce

Directions

Crush peanuts

Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags

Don't wash beansprouts and cut cumcumbers, peel and shred carrots

Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.

Cook meat

Make fish sauce (don't have measurement for this; I just do it by taste)

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