50G rice vermicelli
1/4 cup mint leaves, finely chopped
1/4 cup coriander leaves, finely chopped
1 shallot sliced finely
1 lebanese cucumber, sliced seeds removed and cut into matchsticks
1 carrot peeled and cut into matchsticks
1 red capsicum sliced finely into strips
50g snow peas sliced finely
2 tablespoons fried shallots
1 red chilli finely sliced – more if you like extra heat
NUOC CHAM DRESSING
1/3 cup peanut oil
2 tablespoons fish sauce
1 teaspoon sliced chilli
juice of 1 lime
2 teaspoons caster sugar
Soak the vermicelli noodles in warm water for 10 minutes until soft. Drain and rinse under cold water, put aside to drain further.
Place all the chopped vegetables into a large bowl, add in the noodles and toss to combine.
To make the dressing, measure all ingredients into a jug or glass jar and mix really well. Taste as it may require a little more lime juice or a dash of sugar. You are looking for the perfect Salty, Spicy, Sweet balance.
Add the drained noodles into the vegetable mixture and pour in as much dressing as you like on your salad. Toss really well to combine. Add on top the crispy fried shallots.
You can serve this with beef, pork or chicken. Toss the proteins in the salad and you have a delicious light dinner. Leftovers can be turned into rice paper rolls for lunch or dinner the next night.
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