Free Recipe @ Vickie's Recipes: Vietnamese Noodle Salad (Vietnamese)

Vietnamese Noodle Salad: Submitted by: Vickie | Date Added: 7 Jan 2018
Listed in: International / Vietnamese Ingredients

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots, shredded
2 cucumbers, seeded and shredded
4 green onion, chopped
1½ cups fresh bean sprouts
⅓ cup chopped cilantro

½ cup fish sauce
½ cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
Lime

1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl.
2. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
3. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired.
4. Sprinkle with more cilantro and green onion and a squeeze of lime if desired.

(Cook’s note: Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro and dressing just before serving.)

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