Vietnamese Rice Noodle Salad

Vietnamese rice noodle salad with vermicelli, herbs, vegetables, fish sauce dressing and crispy dried shrimp topping.

📝 Ingredients

• 150 g rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber strips
• 1 cup bean sprouts
• 1 cup chopped lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2 stalks green onions, sliced
• 1/4 cup roasted peanuts, crushed
• 3 tbsp hibe (dried shrimp)
• 3 tbsp neutral oil
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 2 tbsp water
• 1 clove garlic, minced
• 1 red chilli, sliced

👨‍🍳 Instructions

1. 1Cook rice vermicelli according to package instructions. Rinse under cold water and drain well.
2. 2Prepare the vegetables by arranging lettuce, carrots, cucumber, bean sprouts, herbs and green onions in a large bowl.
3. 3Heat oil in a small pan and fry the dried shrimp until golden and crisp. Remove and reserve both the shrimp and the oil.
4. 4In a bowl, mix fish sauce, lime juice, sugar, water, garlic and chilli until the sugar dissolves.
5. 5Add noodles to the vegetables and drizzle some of the shrimp infused oil over them.
6. 6Top with crispy hibe and crushed peanuts.
7. 7Pour dressing over the salad just before serving and toss well.