The Best Part of a BBQ? The Sides!

Where there’s a BBQ, there are endless side dish possibilities (and we all know the sides are the best part!). Up your grill game with the vibrant flavours of Thailand—like a refreshing Summer Thai Rice Noodle Salad and Spicy Tuna Rice Bites. Created with delicious rice from Thailand, it pairs perfectly with grilled meats and seafood. Authentic, delicious Thai Rice products, including rice noodles in various widths, can be found at grocers across Canada, both mainstream and ethnic. Happy summer side dishing! —Vita Daily

Summer Thai Rice Noodle Salad

Salad:

• 1 package of Kosa Rice Vermicelli 3 mm
• 50 g asparagus tips
• 50 g sugar peas, ends trimmed
• 50 g snap peas, ends trimmed
• 50 g edamame, shelled
• 1 spring mint, leaves removed and julienne
• 1 bunch cilantro, rough chop
• 1 tsp sesame oil
• 2 tbsp Spicy Lime Vinaigrette
• Ice cubes

Spicy Lime Vinaigrette:

• 100 g sugar
• 1/4 cup hot water
• 1 tbsp fish sauce
• 2 garlic cloves, smashed
• 2-3 birds eye chili, diced and seeds removed
• 1/2 lime, juiced

Soak rice vermicelli noodles in water. 6-8 minutes. While rice vermicelli is soaking, prepare Spicy Lime Vinaigrette. Mix sugar with hot water and mix well until dissolved. Add in fish sauce, garlic, birds eye chili and half lime juice. Mix well and taste. Adjust heat level as desired. Set aside. Boil water in a medium pot over high heat. Add rice vermicelli to boiling hot water and cook for 30 seconds to 1 minute. Do not overcook. Remove from heat, run under cold  and toss in ice cubes to stop the cooking. Drizzle sesame oil to help the noodles from sticking to each other. Boil another pot of water, and quick blanch asparagus tips, sugar peas, snap peas, and edamame for 30 seconds or until bright green. Add in asparagus tips, sugar peas, snap peas, edamame, mint leaves, cilantro and Spicy Lime Vinaigrette to rice vermicelli and gentle fold.

Spicy Tuna Rice Bites

Rice Bites:

• 2 cups of cooked Riceberry rice
• ½ teaspoon of sushi rice seasoning

Spicy Tuna Topping:

• 1 cup of Tuna, finely diced
• 2 tablespoons of Kewpie Mayonnaise
• 1 teaspoon sesame oil
• ½ tablespoon of soy sauce
• Sriracha to taste
• 1 teaspoon of sesame seeds

Garnish:

• Green onion, sesame seeds, Sriracha

In a bowl, combine diced tuna, kewpie, sesame oil, soy sauce, sriracha, and sesame seeds. Once mixed, cover and place in the refrigerator. When your cooked rice has cooled, add sushi rice seasoning and mix well. If rice isn’t sticky enough after adding the rice vinegar, you can add up to ½ teaspoon of water to give the rice some more sticking power. Scoop rice into the shape of your choice. Brush a light coating of oil on top. Using a spatula, carefully pick up rice cake and place it in the bottom of the air fryer/or oven. Cook on 400° for 8 minutes or until the rice patties are crispy.