“Mouthwatering Vietnamese Gluten-Free Dinner Feast: A Symphony of Flavors”

Allergens

Shellfish (Shrimp)

Ingredients

• 12 oz fresh shrimp, peeled and deveined
• 1 lb rice noodles (rice stick)
• 4 oz bean sprouts
• 6 cups mixed Vietnamese herbs (Thai basil, mint, cilantro)
• 3 medium carrots, julienned
• 2 cups shredded cabbage
• 1 cup roasted peanuts, chopped
• 4 oz fresh mango, thinly sliced
• 6 oz tofu steaks, baked or pan
• fried Sauces:
• 4 tbsp fish sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar
• 1 tbsp sriracha
• 1 lime, juiced

Instructions

1. Start by preparing the sauces. In a small bowl, combine fish sauce, rice vinegar, sugar, sriracha, and lime juice. Set aside to allow flavors to meld.
2. Bring a pot of water to a boil and cook rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
3. In a large salad bowl, combine bean sprouts, mixed Vietnamese herbs, carrots, cabbage, and shrimp. Toss gently to combine.
4. Serve noodles in individual bowls, top with the prepared salad, and drizzle sauce generously over each dish.
5. Garnish with roasted peanuts, fresh mango slices, and tofu steaks.
6. Enjoy your sensory dining experience!

Chef’s Insight

The balance of flavors and textures in this Vietnamese feast is designed to create an unforgettable dining experience that showcases the best of Vietnamese cuisine.

Notes

This recipe is gluten-free, but please check labels on packaged ingredients to ensure compliance with your dietary requirements.