Bun Salad Blueprint

• portioner: 4 servings

Ingredienser

Main feature

Must-haves

Optional salad extras

Optional garnishes

Instruktioner

Make the main feature or reheat it. Use the toaster oven, microwave, or a skillet, depending on the food you've selected. Cold food doesn't work well. To ensure it doesn’t wilt the lettuce and herbs, it should be warm or near room temperature. When you include imperial rolls, snip them with scissors for easy eating; 1-inch (2.5cm) pieces should do it.

Ready the must-haves. To lay the salad foundation, make the nuoc cham sauce to finish bold because it functions as a dressing. Add garlic and chile for pungency and heat, if you like. Set at the table.

Cook the noodles. In a medium pot of unsalted water, boil the noodles until tender-firm (the cooking time depends on the noodle and brand, so test to verify doneness). Drain the noodles in a colander, dump them back into the pot, and add cold water to cover. Swish for 30 to 60 seconds to quickly cool and release their starch, then re-drain. Set aside to cool to room temperature (they’ll naturally get sticky). Cover the noodles if you are not using soon or they'll get very hard! Refrigerated noodles should be microwaved to refresh.

Assemble and serve. Divide the lettuce and herbs among four rimmed dinner plates, or large noodle soup or pasta bowls. For more crunch, color, and tang, add any of salad extras. Divide the noodles among the salads, spreading them out flat like a mattress for your toppings. If the noodles are super- sticky, very briefly rinse them under water to loosen, shake the colander to drain well, and then portion them among the bowls.

Add the main feature and optional garnishes. Remember that nuts lend texture and fried shallots offer richness. Present the salad and invite diners to drizzle and dress with the sauce and toss. Enjoy with chopstick (or fork) and spoon to mix up all the components and deliver them to your mouth.