Bison Rice Noodle Bun

It’s a good idea to “chill out” no matter what time of year it is… but, when the heat is on – this salad is a winner!

Many Asian countries have a different variation of this salad, with different names. Here is my generic version, which incorporates our Ground Buffalo, or Steak Strips. You could also substitute any vegetable of your choosing, or add more vegetables. I hope you enjoy it as much as my family and I did! 

Serves 4 to 6.

Salad Ingredients:

1 – tablespoon olive oil

1 – pound Ground Buffalo meat, or Buffalo Steak Strips

2 – tablespoons minced chopped garlic

1 – teaspoon salt

1 – teaspoon black pepper

2 – teaspoon ginger

2 – tablespoons rice vinegar

2 – tablespoons fish sauce

14 – ounces vermicelli rice noodles 

1 – head lettuce, julienned

2 – large carrots, julienned or chopped

2 – cucumbers, julienned or chopped

Fresh cilantro, chopped

Fresh Thai basil chopped

Chopped Peanuts

Nuoc Cham Vinaigrette 

Peanut Sauce

Preparation:

1) In a heavy skillet over medium high heat, heat the olive oil.

2) Crumble the ground buffalo, or steak strips, into the pan.

3) Sprinkle in the salt, pepper, and dried ginger and stir into meat, breaking up larger pieces of meat as it browns. About 7 minutes.

4) Deglaze the pan with the rice vinegar and fish sauce and continue cooking until juices are mostly absorbed. 

5) Transfer to a bowl, and refrigerate until ready to use. 

6) Prepare the rice noodles per package instructions. Rinse under cold water and strain. 

7) Prepare all of your vegetables. 

8) To plate, toss each of the ingredients separately with the vinaigrette (one at a time, plating as you go). I use a rimmed cookie sheet for this. 

9) Top with the crushed peanuts and aromatic herbs and drizzle with the peanut sauce. 

 Nuoc Cham Vinaigrette Ingredients:

½ - cup water

½ - cup rice vinegar

¼ - cup honey or sugar

1 – tablespoon minced garlic

½ - cup fresh squeezed lime juice

2 – tablespoons fish sauce (I like red boat brand)

½ - teaspoon crushed chili flake

Preparation: Heat water and vinegar in microwave until bubbling. Add the honey or sugar and minced garlic and allow it to dissolve. Stir in remaining ingredients. Refrigerate until needed. 

Peanut Sauce Ingredients:

1/3 - cup boiling water

2 – teaspoons, maple syrup or honey 

1 - tablespoon red curry paste

1 - tablespoon rice vinegar

1 - tablespoon lime-juice

½ - tablespoon tamari soy sauce

1 - tablespoon Asian fish sauce