Name: Vietnamese Cold Noodle Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 oz (225g) thin rice vermicelli noodles; 1 lb (450g) grilled lemongrass chicken or pork, thinly sliced; 2 cups bean sprouts, rinsed and drained; 1 large cucumber, julienned; 2 medium carrots, julienned or grated; 1 cup fresh mint leaves, loosely packed; 1 cup fresh cilantro leaves, loosely packed; 1 cup fresh Thai basil leaves, loosely packed; 1/2 cup roasted peanuts, coarsely chopped; 4 tablespoons fish sauce; 3 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 2 tablespoons sugar; 1 garlic clove, minced; 1-2 Thai bird's eye chilies, thinly sliced (optional)

Instructions

Prepare the noodles

Place the rice vermicelli in a large bowl and cover with hot water. Let soak for 8-10 minutes until soft but still slightly firm. Drain thoroughly in a colander, rinse under cold water, and set aside to cool completely.
Make the nuoc cham dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and sliced chilies (if using) until the sugar dissolves. Taste and adjust seasoning if needed - it should be balanced between salty, sweet, sour, and spicy.
Prepare the vegetables and herbs

Wash and dry all herbs thoroughly. Julienne the cucumber and carrots into thin strips. Arrange bean sprouts, herbs, and vegetables on a large platter or in individual serving bowls.
Assemble the salad

Divide the cooled rice noodles among 4 large bowls. Top each bowl with an assortment of vegetables, herbs, bean sprouts, and sliced grilled meat. Garnish with chopped peanuts.
Dress and serve

Drizzle each bowl with the nuoc cham dressing, or serve the dressing on the side so each person can add according to their taste preference. Toss gently before eating to combine all ingredients with the dressing.

Vietnamese Cold Noodle Salad

Ingredients

Instructions

Nutritional Information