Last week I made lunch for a friend who is allergic to wheat and peanuts among other things. . I made a vermicelli bowl dish. At SIT I had some Phở which is a Vietnamese soup bowl. I wanted to make something cool and refreshing since it's hot (100F) and humid here in NC.
I used vermicelli noodles, made from mung bean (and thus allergen free) fresh veggies (carrots, lettuce), roasted red bell peppers, fresh herbs from my parents' garden (mint, lemon thyme, and chives), lemon, and Thai hot sauce. I cooked some chicken in lime juice, ginger and garlic.
All ingredients were chilled before serving. When making this, your guests would compose their own vermicelli bowl, selecting the herbs, veggies, meat and sauces at will.
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