For the prettiest presentation, layer your salad bowl with spring lettuces as the base then divide the noodles, vegetables and berries in the bowl and top with the fresh herbs, chopped green onion, and chopped peanuts.
Course Salad
Cuisine vietnamese
Keyword salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 329kcal
Ingredients
8ouncesvermicelli rice noodles
8cupsspring lettuce greens
2cupsberries such as blackberries, strawberries, raspberries, blueberries or pomegranate seeds
2carrots, thinly shredded or sliced
1cucumber, seeded and thinly shredded or sliced
½red onion, thinly sliced
3green onions, chopped
1cupmint leaves, torn or sliced
1cupcilantro, chopped
½cupfish sauce
½cupseasoned rice vinegar
3tablespoonssugar
2clovesgarlic, pressed or minced
¼teaspooncrushed red pepper
sliced limes
peanuts
Instructions
Soften the vermicelli noodles in a large bowl by covering them with boiling water and soaking for 3-4 minutes or until tender. Use a fork or your fingers to separate the noodles then rinse under cold water and drain.
Divide the lettuce greens between the four bowls followed by dividing the berries between the bowls with the carrot, cucumber, red onion, green onion, cilantro and mint.
In a bowl or a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper.
Serve the salad bowls with 2-3 tablespoons of the dressing per salad and if you have any left, save it to use on regular green salads. Sprinkle with chopped peanuts, more cilantro, mint, and green onion and a squeeze of lime if desired. These salads are best served the day they're made at room temperature.