This week, I took another cooking class at the Fairfield Community Centre with Heidi Fink, this time on south-east Asian vegetarian cuisine. I've recently come to realize that I love learning in a class room. I know, I know, this is NOT AT ALL cool, but it's alarming just how much I learn at each class. I'm beginning to think that I'm not learning anything left to my own curiosity.At the class, Heidi made Vietnamese rice noodle salad with chili-lime sauce, Thai red coconut curry with vegetables and tofu, banana-ginger chutney, and Thai black rice and coconut pudding. Hmmmmmmm
Last night I took full advantage of my dinner plans with Anya and Emily to make the Vietna
mese Rice Noodle Salad with Chili-Lime Sauce. Friday night cooking fest! Most often when us ladies get together we make dinner together- planning, the humming and ahhing, grocery shopping, wine sipping, preparing and eating. We also had tasty pot stickers from Chinatown.The secret of this salad is the combination of cold salad greens (chopped lettuce, basil, mint, cilantro, bean sprouts, cucumber), cold vermicelli rice noodles, topped with hot sauteed sui choy, broccoli, carrots, snow peas, mushrooms, red pepper), and baked tofu with sesame oil and salt. All this is drizzled with a generous ladle of sweet delicious chili-lime dipping sauce.
Send me a comment if you'd like the recipe.
1 comment:
an extremely delicious and healthy salad -- i realized afterwards with all the crunch and bright herb flavours i didn't miss any oil in the dressing. i tried this last night with prawns instead of tofu and soba noodles instead of rice vermicelli, because that's what was on hand, and it turned out as heavenly as i remembered just a few nights earlier! what a treat to eat a salad like this in March, too: promises of tropical climes and spring around the corner.
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