We loved Vietnamese food and we probably go there once a week. In cold weather, we really enjoy a big bowl of hot pho, it warms us up and tastes delicious. On hot summer days, I prefer the cold noodle bowl, it is so refreshing as it is fulled of vegetable and herbs. We also like the rice plate and their fried egg rolls and fresh summer rolls. Since some restaurants charge $2 for one summer roll, I prefer to make it at home.
Actually I had no intention of making this noodle but I only left with half of a English cucumber and a little romaine lettuce and I had to think of dinner for my family. Luckily besides kimchi, my fridge also has some pickled radish and carrot at most times. So, this dish was born. I also always have some ground toasted peanuts in the freezer for emergency like this. Since I finished all of it, it's time to make a new batch to freeze. I served it with leftover spicy hot wings that my husband bought.
This noodle would be great with leftover Hawaiian BBQ chicken too!