Originally Posted by msmofet
so share dem dare reeceepees!!
The salad dressing was something like:
rice wine vinegar (but it's a marinade/dressing with rice wine and balsamic)
a bit of brown sugar
I think that was all
For the summer rolls I marinated a skirt steak in pretty much the above except no rice wine vinegar or dry mustard. Cooked about 4-5 minutes per side. Rested, sliced, julienned orange peppers and cucumbers, made carrot ribbons, sliced radishes, bib lettuce, cilantro, fresh limes. Made a sauce with fish sauce, lime juice, garlic chili paste, and another sauce from the marinade that I reduced substantially. We had garlic chili paste and hoisin too.
Any veggie from the bowl that appealed to us got added to our salad. Basically our salads and rolls had the same ingredients (I did add sliced almonds to the salad). When I pointed that out to the boys they were surprised that they were so different but so similar.
The udon noodle bowl had a blend of chicken base and ham base, soy sauce, sesame oil, spring onions, dry sherry, cilantro, and udon noodles. Some added the garlic chili paste to that - you could pick them out 'cause they were sweating!
That's as close as I can get to recipes.