Personal Chef Blog

Asian American, North Hawaiian, and Pacific Islander Month 

May is AANHPI month, and with the weather getting steadily warmer, what better way to celebrate both than a delicious and refreshing noodle salad! What began as a week-long celebration back in 1979, to its full month expansion back in 1990, was signed into law in 1992 to designate the month of May as AAPI month to celebrate the contributions that Asian and Pacific Americans made to US History. In 2021, Native Hawaiian was to be added to the designation to become AANHPI. This designation celebrates people who come from or have ancestry in the entire continent of Asia, or the pacific islands of Melanesia, Micronesia, and Polynesia. The month of May itself is significant because the first Japanese immigrants arrived in the US on May 7, 1843, and the Transcontinental railroad was completed on May 10, 1959 by a majority of Chinese immigrants. 

There are many ways to celebrate AANHPI Month all throughout the month of May! You can explore one of the many museums dedicated to the history, art, or culture of Asian Americans. You can also support Asian American authors, directors, or artists by reading books, watching movies, or enjoying their art. One of the best ways to celebrate is to partake in their food! Below is a recipe to make this simple yet delicious vietnamese noodle salad. 
 

For the Salad

• 8oz rice vermicelli noodles

• 2 oz carrots, julienne

• 2 oz cucumbers, julienne

• 2 oz bean sprouts, blanched

• 2 oz cabbage, julienne

• 2 tbsp mint, chopped

• 2 tbsp cilantro, chopped

• 2 tbsp scallion, chopped

For the Chicken

• 1 lb chicken thighs, boneless

• ¼ cup fish sauce (whatever brand you like. I used red boat)

• ¼ cup sugar (or sugar substitute, like stevia)

• ¼ cup fresh lime juice

• 2 stalks lemongrass, pounded and minced

• 3 tbsp garlic, chopped

For the Dressing

• 3 tbsp fish sauce

• 3 tbsp sugar

• 2 tbsp lime juice

• 2 tbsp water

• 1 tbsp garlic, minced

• 1 thai chili, seeded and sliced

1. Marinade the chicken by combining all the ingredients in a bowl. Cover and marinate for at least 30 minutes, up to 2 hours. 

2. While chicken is marinating, rehydrate the rice vermicelli noodles by pouring boiling water over the noodles in a container and covering, typically about 10 minutes.

3. Once fully rehydrated, drain the water and rinse noodles under cold water until water runs clear. This will take care of the starch that can make the noodles stick.  

4. Prepare the rest of the vegetables and herbs

5. Combine ingredients together for the dressing, making sure that the sugar is fully dissolved. Feel free to add more (or take out) the thai chilies, depending on the spice levels  you prefer. 

6. Once chicken is marinated, you can cook the chicken either by pan searing, or by grilling. Scrape off any excess clumps of lemongrass and garlic, as they can burn. 

7. Cook chicken until internal tem reaches 165F

8. Cut up chicken into bite size pieces

9. Combine ingredients for salad by starting with a bed of noodles, and then adding the other vegetables to your liking. Feel free to add or take out vegetables that you do or do not like. Top with chicken and pour dressing over everything.