Comments on: Vietnamese Style Shrimp & Noodle Salad

By: Ric

Ric — Tue, 04 May 2010 16:54:17 +0000

I think a sprinkling of vietnamese nuoc mam (patis) would be great on this dish. I love the nuoc mam that they serve in the restaurants. According to some recipes for nuoc mam online, it’s a combination of equal parts of the patis, sugar, water, some vinegar, and some lime juice.

By: Tina

Tina — Tue, 04 May 2010 02:29:26 +0000

na inspire ako with your post so i made this last nite before i went to bed and will have it for lunch today :)

By: thelma

thelma — Mon, 03 May 2010 20:27:10 +0000

quiapo, i am curious as to what is
the difference between the filipino
patis and the vietnamese patis.
also, what brand is the better vietnamese
patis that i can buy?

By: Mom-Friday

Mom-Friday — Mon, 03 May 2010 15:09:00 +0000

I must try this very soon! I guess this can also be a great filling to make fresh Vietnamese spring roll ;D

By: Vicky Go

Vicky Go — Mon, 03 May 2010 13:35:45 +0000

We’re experiencing HHH (hot hazy humid) weather here, too – this past weekend – prelude to full blown summer.
Cold noodle salads like these are a boon for meals in such weather. I love Vietnamese cold sotanghon almost as much as I love their pho! And I love lots of cilantro & Thai basil too. Sometimes they add fresh chilies or jalapeno slices (for milder flavor). And yes, I always eat my noodles w lime juice & patis – hot or cold. But when I make cold soba noodles, I use Ponzu sauce instead of lime/patis combi!

By: terrey

terrey — Mon, 03 May 2010 03:33:32 +0000

ayay, you just gave me an idea what to eat for lunch, yum won sen… :)

By: Betchay

Betchay — Mon, 03 May 2010 00:14:34 +0000

This is one of my fave salad…..really refreshing ! I like the crunch of toasted peanuts in it.
Re: Filipino patis, I like the Rufina brand but I seldom see this now in the supermarket shelves so I settle for Lorin’s

By: psychomom

psychomom — Sun, 02 May 2010 23:19:40 +0000

read somewhere that 5 crabs fish sauce is one of the better ones available, not too malansa in smell and flavor. also if you can get golden boy brand that is even better. if you look at the ingredients some fish sauce brands have some sugar or sugar derivatives in them. good fish sauce is clear and not cloudy.

By: Marketman

Marketman — Sun, 02 May 2010 22:33:44 +0000

quiapo, vietnamese patis would definitely work, I just haven’t found a source for good vietnamese patis in Manila, so I specify good thai patis over filipino patis. The latter I now find to be quite harsh and lacking the smoothness and flavor of the thai counterparts. Chito and Ehba, peanuts would add another textural layer and flavor punch, and is more authentic, but I personally prefer the silkiness of the salad withouot the “intrusion” of the crushed peanuts, but that is a personal thing.

By: quiapo

quiapo — Sun, 02 May 2010 20:17:17 +0000

My daughter, who used to work in Vietnam as a tour guide, makes this salad and serves it as lumpia sariwa. I notice that Thai patis is specified, not Vietnamese or Filipino patis, any reason? In Australia, there are many grades of Thai patis, with ” 5 crabs” being considered special at twice the price.