Bumping to move it on down.

The noodles are supposed to be cooked, between 2-4 minutes, until just tender. Then they're drained and put in a bowl. Marinated chicken, pork, or beef slices are added, along with julienned cucumber, finely shredded carrots, bean sprouts, some mint, basil, cilantro, and chopped peanuts. Nuoc Cham is poured over the salad. This is one of my husband's favorites, and we always order it every time we dine at our local Vietnamese restaurant. I've even made it before, but it's been a while though, and I can't remember if I used the rice sticks or was able to get real rice vermicelli (bun) at the grocery store in the past. Here's a recipe that's similar to what I want to accomplish. Thanks for your help. Here is a link that might be useful: Vietnamese Noodle (Bun) Salad

The grocery stores' delis around here make a similar salad but they have cashews (and they use chicken) and celery in it. It's great. Besides the outstanding flavor, there's the differences in textures that contribute so greatly.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.