Cold Vietnamese noodles. Making this was a team effort, with my daddy-o giving me recipes, cooking the leafy veg and making the rice noodles.
My tummy rumbles with joy every time I think about it eating these noodles! There's just something about the vinegar laden sauce that get's me every time. The perfect balance of sweet, salty and tart with the added zing from raw garlic and spiciness from chilies. This meal is perfect for a hot and humid summer's evening or in my case, anytime of day in any season! The thinly sliced pork is marinated in a mixture of soy, lemongrass, cooking wine, sugar and oil and then sautéed in a super hot wok until it's got some deep dark colours and is cooked. We had rough julienned eggs (basically a thin, plain omlette) and fresh cold cucumbers too! SO refreshing!
The best thing is, it's totally picnic/office/lunch/take out friendly. One could eat it just like this or you could get some rice spring roll wrappers (the kind you soften in warm water and use right away) and well, make some wraps to go! I'd suggest chopping the noodles up a little to make for a mess free eating experience. Have a little jar of sauce on the side and you'll have one of the best cold meals ever. Totally beats that limp-y peanut butter sandwich or that plain iceberg lettuce salad or that $15 gourmet salad!