Vermicelli Noodle Salad Recipe
Ingredients:
- 200g (7 oz) vermicelli rice noodles
- 150g (5 oz) cucumber, julienned
- 100g (3.5 oz) carrots, julienned
- 100g (3.5 oz) red bell pepper, thinly sliced
- 50g (1 cup) bean sprouts
- 30g (1 cup) fresh mint leaves, roughly chopped
- 30g (1 cup) fresh coriander leaves, roughly chopped
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) lime juice
- 30ml (2 tbsp) rice vinegar
- 30g (2 tbsp) granulated sugar
- 3 cloves garlic, minced
- 1 red chili, finely sliced
- Optional: roasted peanuts, crushed for garnish
Cooking Time:
Total estimated time: 30 minutes
Instructions:
Step 1: Prepare the Noodles
Bring a large pot of water to a boil. Add the vermicelli noodles and cook for about 3-4 minutes until soft. Drain in a colander, rinse under cold water and set aside to dry completely.
Step 2: Assemble the Salad
In a large mixing bowl, combine the julienned cucumber, carrots, red bell pepper, bean sprouts, mint, and coriander. Toss gently to combine.
Step 3: Make the Dressing
In a smaller bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar until the sugar dissolves. Stir in the minced garlic and sliced chili. Adjust to taste if necessary—this balance of salty, sour, and sweet is key!
Step 4: Combine and Serve
Add the cooled noodles to the vegetable mix, pour over the dressing, and toss well to ensure the noodles and salad are evenly dressed. Top with the optional crushed roasted peanuts for an additional crunch. Serve immediately for the freshest experience.
Conclusion
You’ve now mastered the delightful Vermicelli Noodle Salad, a celebration of fresh, vibrant ingredients complemented by a harmonious dressing. This dish stands as a versatile addition to your culinary repertoire, perfect for lively picnics, casual lunches, or as a standout side. Feel free to experiment by adding shrimp, tofu, or grilled chicken to personalize the salad further. Happy cooking!