This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Course Salad
Cuisine vietnamese
Keyword Vietnamese noodle salad
Ingredients
12ouncesthin Asian vermicelli noodles such as rice stick or mung bean
2carrots, shredded
2cucumbers, seeded and shredded
4green onions, chopped
1 ½cupsfresh bean sprouts
⅓cupchopped cilantro
½cupfish sauce
½cupseasoned rice vinegar
3tablespoonssugar
2clovesgarlic, pressed or minced
¼teaspooncrushed red pepper
Lime
Instructions
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. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
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. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.