Lemongrass Venison and Vermicelli Salad

This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year.

A note on rice vermicelli noodles: Don’t wait for the last minute to cook them. Unlike traditional pasta noodles, rice noodles remain wet and slimy for a long time after cooking. Cooked vermicelli needs time to dry. For salads, I typically cook vermicelli 2 hours before I plan to serve it.

Find the recipe on MeatEater: https://www.themeateater.com/wild-and-whole/wild-recipes/lemongrass-venison-and-vermicelli-salad