Vietnamese Rice Noodle Salad 越南凉拌米粉 (Oil-Free, Refined Sugar Free)



There is a really, really famous restaurant for Vietnamese food in Hong Kong named Nha Trang. It sits right in the heart of the city, down a small alley way. On that small street filled with stores, cafes, there is a newly renovated store that offers some of the best vietnamese food I’ve ever had. If you go during lunch hours you usually have to plan on waiting for quite awhile for a comfortable seat.

Right before my mission, I had been doing a lot of research about the area I would be living in for the next 18 months. Honestly, I had no idea where Rochester New York was and what it was like!

It just so happened that I was at the temple (sacred place for worship) in Kowloon, Hong Kong. As members of the church, we often go to the temple to pray and to be able to refocus our lives on what matters most. When we were there we struck up a conversation with a girl who was visiting from the States. She mentioned she had just come home from serving a mission in Rochester, New York! I was so excited because I didn’t know anyone that had serve their mission there. She was absolutely so friendly and helpful.

We took her out to the cute little Vietnamese restaurant and had a delicious feast of soft shell crab rolls, lemongrass pork noodle salad, warm beef pho…yummmmm. It was one of the most heartfelt lunches I ever had – good food, meaningful conversation. I remember being able to leave that lunch feeling less nervous and very excited about the area I would be serving in in the next 18 months!


Fresh, Clean, Quick and Healthy.


Adapted from Playinwithmyfood

Ingredients – Serves 2

  • Bean Sprouts
  • 1.5 cups Romaine Lettuce, thinly sliced
  • 2 carrots, peeled and finely grated/julienned
  • 4 oz. small shrimp, cooked
  • Handful of cilantro
  • 1/2 cup of scallions

Dressing: (makes 1/2 cup)

  • 2 tbsp rice vinegar
  • 1 clove garlic, minced
  • 4 tbsp fish sauce
  • 3 tbsp honey
  • 3 tbsp lime juice
  1. Measure out all the ingredients for the dressing. Mix and set aside.
  2. Place rice noodles in a large heat proof bowl. Cook noodles according to package. Drain, refresh with cold water to keep it fresh and chewy, and toss with 3 T. dressing. Set aside.
  3. Toss all ingredients together in a large serving bowl. Add dressing accord to taste and serve immediately.


Zoe  &  Mia

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