{"id":456,"date":"2009-03-11T15:48:21","date_gmt":"2009-03-11T23:48:21","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=456"},"modified":"2009-03-11T15:48:21","modified_gmt":"2009-03-11T23:48:21","slug":"vietnamese-salad","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=456","title":{"rendered":"Vietnamese Salad"},"content":{"rendered":"

From Maria Weingarten<\/span><\/p>\n

Serves 10<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

1 head Napa Cabbage, finely sliced into thin strands<\/span><\/span><\/p>\n

1 Jicama, peeled and cut into fine matchsticks<\/span><\/span><\/p>\n

1 Mango, peeled and cut into fine matchsticks<\/span><\/span><\/p>\n

1\/2 cup <\/span>Dry roasted peanuts, coarsely chopped<\/span><\/span><\/p>\n

1\/4 cup Cilantro, coarsely chopped<\/span><\/span><\/p>\n

1 jar Asian duck sauce (about 10 oz)<\/span><\/span><\/p>\n

1 Red chili or jalapeno, ribs removed, seeded and diced<\/span><\/span><\/p>\n

4 pkgs Bean thread (cellophane) noodles (about 1.7 oz each)<\/span><\/span><\/p>\n

1 cup Canola oil<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Combine the duck sauce and the diced red jalapeno pepper in a small saucepan and heat until sauce simmers and pepper is tender.\u00a0 <\/span>Let cool, cover with plastic wrap and refrigerate.\u00a0 <\/span>(Can be done two days in advance.)\u00a0 <\/span>Heat the oil in a large saucepan to 300 about degrees.\u00a0 <\/span>Break the cellophane noodles into pieces.\u00a0 <\/span>Carefully fry the noodles by dropping them into the hot oil about two seconds, until it has expanded.\u00a0 <\/span>Flip over to fry the other side if necessary.\u00a0 <\/span>Do not brown, lower oil temperature if necessary.\u00a0\u00a0 <\/span>Remove from the heat immediately using a slotted spoon and drain on a paper towel.\u00a0 <\/span>Break the larger pieces into small strands.\u00a0 <\/span>(Can be done 4 hours in advance.)<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Toss together the cabbage, jicama, mango, peanuts and cilantro in a large bowl to combine well.\u00a0 <\/span>(Note: you can prepare the salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.)\u00a0 <\/span>Add enough of the spicy duck sauce to coat the salad well as a dressing.\u00a0 <\/span>Place salad in a serving bowl and top with crispy noodles.\u00a0 <\/span>Serve immediately. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Maria Weingarten Serves 10 \u00a0 1 head Napa Cabbage, finely sliced into thin strands 1 Jicama, peeled and cut into fine matchsticks 1 Mango, peeled and cut into fine matchsticks 1\/2 cup Dry roasted peanuts, coarsely chopped 1\/4 cup Cilantro, coarsely chopped 1 jar Asian duck sauce (about 10 oz) 1 Red chili or…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":164,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-456","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=456"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/456\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/164"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}