Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ¼ cup rice wine vinegar; 3 tablespoons lime juice; 3 tablespoons organic cane sugar, coconut sugar, or honey; 2 tablespoons fish sauce (or use vegan fish sauce ); 1 garlic clove, grated; 1 teaspoon Fresno chili, sliced thin or 1/4- 1/2 teaspoon red pepper flakes; 4 ounces uncooked rice vermicelli noodles; 2 cups cabbage, finely shredded, or use a mandolin; 2 cups of cucumber (thinned skinned); 1 ½ cups carrots, shredded (use a julienne peeler for thin long shreds); ½ cup green onions; ½ cup fresh mint, chopped; ½ cup Thai basil, chopped (or sub regular basil); ½ cup fresh cilantro, chopped; Garnish: crispy shallots, chopped roasted peanuts, and bean sprouts

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https://www.feastingathome.com/vietnamese-vermicelli-salad/

Refreshing Vietnamese Vermicelli Salad (Bún) Recipe

Made with rice noodles, crisp vegetables, fresh herbs, and a tangy Vietnamese dressing, Vermicelli Salad is light, healthy, and perfect for summer.

Rezept

30 minute Dinner

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 10 Minuten

Zutaten:

¼ cup rice wine vinegar
3 tablespoons lime juice
3 tablespoons organic cane sugar, coconut sugar, or honey
2 tablespoons fish sauce (or use vegan fish sauce )
1 garlic clove, grated
1 teaspoon Fresno chili, sliced thin or 1/4- 1/2 teaspoon red pepper flakes
4 ounces uncooked rice vermicelli noodles
2 cups cabbage, finely shredded, or use a mandolin
2 cups of cucumber (thinned skinned)
1 ½ cups carrots, shredded (use a julienne peeler for thin long shreds)
½ cup green onions
½ cup fresh mint, chopped
½ cup Thai basil, chopped (or sub regular basil)
½ cup fresh cilantro, chopped
Garnish: crispy shallots, chopped roasted peanuts, and bean sprouts

Arbeitsschritte:

(I usually pour hot water over noodles and let them soak until tender.) Drain and rinse with cold water. Drain well.
Mix dressing ingredients in a small bowl; the sugar will dissolve while you prep the veggies. Or you can heat in a saucepan over medium-low heat, stirring until the sugar dissolves, then refrigerate to cool.
Place drained, rinsed noodles in a large bowl and top with prepped veggies. Toss well. Add the dressing and herbs, tossing again.
adjust salt, heat, and sweetness to taste.
Top with crushed roasted peanuts and crispy shallots.