Soup Cookbook

Directions

• 1. Soak vermicelli, if using, in a bowl of cold water for 15 minutes.
• Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 T of the vinegar, and fish sauce.
• Stir well to dissolve sugar.
• Set aside.
• 2. Bring a pot of lightly salted water to a boil.
• Drain vermicelli and add to boiling water; cook for 2 minutes.
• If using somen, add dry noodles to boiling water and cook for 3 minutes.
• Drain noodles and transfer to a bowl of cold water.
• Set aside.
• 3. Peel carrots and, using a sharp zester, cut into long, thin threads.
• Use a vegetable peeler to “peel” entire cucumber into long, thin strips.
• Cut strips lengthwise into thinner strips, about 1/4 inch wide.
• 4. Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a mixing bowl and toss with remaining vinegar.
• Set aside.
• 5. Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use.
• Place breasts between 2 pieces of plastic wrap.
• Using the flat side of a meat tenderizer or cleaver, pound breasts 1/4 inch thick.
• 6. Heat grill or grill pan and brush with oil.
• Season chickcn on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side.
• Remove from grill and allow to sit for 1 to 2 minutes.
• 7. Drain noodles well.
• Divide salad mixture among 4 plates.
• Top each with a quarter of the noodles.
• Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads.
• Set out fish-sauce mixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.
• Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #037 by John Merkel on Feb 4, 1997.