Ingredients
| 1 | large egg | 1 |
| 1 tbsp | milk | 15 mL |
| 1 tbsp | olive oil | 15 mL |
| 2 cups | water | 500 mL |
| 4 oz | rice vermicelli | 125 g |
| 3 tbsp | Sweet Heat Dressing (see recipe below) | 45 mL |
| 1⁄2 cup | sliced red bell pepper | bean sprouts |
| 1⁄2 cup | slivered carrots | bean sprouts |
| 1⁄2 cup | bean sprouts | bean sprouts |
| 1⁄4 cup | slivered cucumber | 60 mL |
| 1⁄4 cup | cold shredded rotisserie chicken | 60 mL |
| 1⁄4 cup | chopped fresh cilantro | 60 mL |
| SWEET HEAT DRESSING (makes about 3⁄4 cup (175 mL)) | ||
| 1 | clove garlic, minced | 1 |
| 2 tbsp | chopped fresh mint | 30 mL |
| 1 tbsp | finely grated carrot | 15 mL |
| 2 tbsp | granulated sugar | 30 mL |
| 1⁄4 tsp | hot pepper flakes | 1 mL |
| 1⁄4 cup | fish sauce (nam pla) | 60 mL |
| 1⁄4 cup | unseasoned rice vinegar | 60 mL |
| 2 tbsp | freshly squeezed lime juice | 30 mL |
| In 8 oz/250 mL mason jar, combine garlic, mint, carrot, sugar, hot pepper flakes, fish sauce, vinegar and lime juice. Seal jar and shake well. Refrigerate for at least 2 hours before serving. |
Instructions
Prep
- 1-quart (1 L) jar
- In a medium bowl, whisk together egg and milk until blended.
- In a small skillet, heat oil over medium heat. Pour in egg mixture, tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3 minutes or until almost set. Turn egg over and cook for 1 minute. Remove from heat and let cool. Once cool, roll egg into a cylinder and cut into thin strips.
- In a medium saucepan, bring water to a boil over high heat. Add vermicelli and boil for 2 minutes or until tender. Drain, rinse and let cool completely.
- Pour dressing into jar, wiping down any splashes on the side of the jar. Layer red pepper, carrots, bean sprouts, cucumber, vermicelli, egg, chicken and cilantro on top. Seal jar and refrigerate for up to 3 days.
- When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.
Be careful not to overcook rice noodles, or they will become mushy and stick together.
Cooked meat, such as the chicken in this recipe, should be eaten within 3 days of when it is cooked. If using leftover chicken, make sure its total storage time does not exceed 3 days.
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