Vietnamese Vermicelli Noodle Salad
Fresh & Vibrant Bún Chay Delight
Recipe
Ingredients:
200g rice vermicelli noodles
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup bean sprouts
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup crushed peanuts
1/4 cup fried shallots
1/3 cup soy sauce
2 tablespoons lime juice
2 teaspoons sugar
1 clove garlic, minced
1 small chili, finely chopped (optional)
Directions:
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing. Set aside.
In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
Pour the dressing over the noodle mixture and toss gently to combine.
Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutesKcal: 275 kcal | Servings: 2 servings