Cool Noodles With Vietnamese Garnishes

This recipe comes from the thai city of chai phumi, which has a large vietnamese population. it is one of my favorite summertime specials at saffron, a wonderful thai restaurant in san diego.

Steps

Sauce:.

In a mortar , with a pestle , pound the sea salt and garlic into a paste.

Add the chiles and pound to a paste.

Transfer the mixture to a small mixing bowl and set aside.

In a small saucepan , combine the sugar , palm sugar , vinegar and fish sauce and cook , stirring , over medium low heat until the sugar is dissolved , about 2 minutes.

Cool , then add to the pounded paste , mix well and set aside.

Turkey:.

In a 12 inch skillet , heat th eoil over high heat for 1-2 minutes or until very hot.

Add the ground turkey and cook , stirring to separate and crumble the meat , until evenly browned.

Add the lemongrass , curry powder and sea salt , mix well , and cook , stirring , for another 2 minutes.

Transfer to a serving bowl and cover until ready to serve.

Noodle nests:.

In a 6 qt saucepan , bring 5 cups water to a boil.

Drop the noodeles into the boiling water and stir to separate the strands.

Let boil vigorously for 2 mintues.

Drain and rinse with several changes of.

Ingredients

sea salt, garlic cloves, bird chiles, sugar, palm sugar, rice vinegar, fish sauce, vegetable oil, ground turkey, lemongrass, madras curry powder, rice vermicelli, fresh bean sprout, green beans, fennel bulb, cilantro