We had a great first week with the campers at the East Atlanta Kids Club. Chef Mercedes took students on a trip to Vietnam as they prepared a noodle salad.
First, we started boiling the rice noodles on the stove and Mercedes demonstrated how to make the sauce. 
Then, the students sliced cucumbers for the pickles. 
Next, students learned about knife safety and helped chop up all of the locally-grown veggies and herbs for the dish. 
Finally, it was time to taste! 
Bun Chay: Vietnamese Noodle Salad
Ingredients:
- 8 oz thin rice noodles or rice vermicelli (can be found in the Asian section of your local grocery)
- 1 cucumber chopped
- 4 fresh summer squash chopped (a mix of yellow and green)
- 6 carrots chopped
- 1 cup fresh purple green beans chopped
- ¼ cup fresh mint chopped fine
- 4 fresh basil leaves chopped fine
- ½ bunch fresh cilantro chopped fine
- 1 bunch green onion chopped
- 1/3 cup coconut aminos or soy sauce (can be found in the Asian section of your local grocery)
- 1/3 + 1 tablespoon cup rice vinegar (can be found in the Asian section of your local grocery or
substituted for apple cider vinegar) - 1 tablespoon sesame oil
- 2 teaspoon salt
- 2 teaspoon sugar
- 2 garlic cloves minced
- 2 limes juiced
Directions:
- Prepare the noodles – Bring 6 cups of water to boil. Once boiling add your noodles and remove from heat. Soak the noodles in the hot water covered for 5 to 10 minutes until the noodles are soft. Drain and place in a bowl.
- Prepare the sauce – In a mixing bowl whisk together 1/3 cup soy sauce, 1/3 cup vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon salt, the minced garlic, and the lime juice. Reserve to the side or allow to marinate in the fridge.
- Prepare the pickles – Toss the chopped cucumber in 1 tablespoon vinegar, 1 teaspoon salt, and 1 teaspoon sugar. Allow to marinate.
- Prepare the salad – Toss together the chopped vegetables. On a plate or in a bowl add a handful of noodles, top with the vegetables, some pickles, some herbs, and a small amount of sauce. Toss and eat.
