Cold Soak Method (Recommended for Salad):
1. Place the rice vermicelli noodles in a large bowl and cover completely with cool water.
2. Soak for about an hour or until fully softened but not mushy.
3. Drain thoroughly and rinse under cold water ( be sure to drain off and remove any excess water)
4. Toss lightly with a small amount of neutral oil to prevent sticking. Set aside.
Quick Blanch Method:
1. Pour hot (but not boiling) water or the noodles. Allow to soak for about 10-15 minutes or until softened.
2. Immediately drain and rinse under cold water to stop cooking.
3. Toss lightly with neutral oil and set aside.
Thai-Style Dressing:
1. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chili sauce until the sugar is fully dissolved.
2. Taste and adjust seasoning or heat as desired. Set aside.
Salmon
1. Keep the smoked salmon refrigerated until ready to assemble.
2. If using Echo Falls smoked salmon Bites or Nuggets, add whole, bite-size pieces to prepared noodles. If using a 6oz portion of Smoked Salmon, gently flake or cube it into bite-sized pieces and add to the prepared noodles.
Assembly
1. In a large mixing bowl, combine the prepared vermicelli noodles, shredded Napa cabbage, julienned carrot, and fresh herbs.
2. Pour the dressing over the salad and toss gently until evenly coated.
3. Transfer to a serving platter or individual bowls.
4. Top with cold salmon nuggets and finish with fried shallots.
5. Serve immediately, chilled or at cool room temperature.
