Pasta With Vietnamese Pesto

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pasta With Vietnamese Pesto to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pasta With Vietnamese Pesto, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound dried rice noodles
• 1 1/2 cups chopped fresh cilantro
• 1/2 cup sweet Thai basil
• 2 cloves garlic, halved
• 1/2 teaspoon minced lemon grass
• bulb
• 1 jalapeno pepper, seeded and
• minced
• 1 tablespoon vegetarian fish
• sauce
• 4 tablespoons chopped, unsalted
• dry-roasted peanuts
• 7 tablespoons canola oil
• 1/2 lime, cut into wedges
• salt and pepper to taste
• Soak rice noodles in a large bowl of cold water for 30 minutes.
• Drain the noodles, and set them aside.
• Make the pesto: In a blender or food processor combine the
• chopped cilantro, basil, garlic cloves, lemongrass, jalapeno
• peppers, imitation fish sauce or salt, and 2 tablespoons of the
• peanuts. Whirl just until the herbs and peanuts are coarsely

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

While the machine is running add the oil in a thin stream

Step 2: Technique & Execution

Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped

Step 3: Technique & Execution

Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat

Step 4: Technique & Execution

Stir until most of the water has been absorbed and the noodles are tender

Step 5: Technique & Execution

Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping

Step 6: Technique & Execution

Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like