Here’s one of HG’s favorite salads, an excellent accompaniment to sauteed or grilled fish. Exquisite Maiko plunges thin rice noodles (vermicelli) into boiling water. When done (it only takes a few minutes) they go into a colander, are doused with cold water and drained. Into a big bowl they go with lots of thin slivers of black forest ham, cucumber and scallion. EM makes a dozen very thin egg crepes and adds slivers of them to the salad. This is beyond HG’s kitchen skills so HG just cooks some scrambled eggs until very firm and adds bits of them — Lacks EM’s elegance but tastes good.
The dressing is a mix of vinegar, soy sauce, lemon juice and sesame oil. Of course you want to add salt and pepper to taste. HG likes a bit of heat via sriracha or sambal oelek, two fiery Asian staples.
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