Vietnamese Rice Noodle Salad

Ingredienti

• 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

Preparazione

1. 1

   Cook rice vermicelli according to package instructions. Rinse under cold water and drain well.

2. 2

   Prepare the vegetables by arranging lettuce, carrots, cucumber, bean sprouts, herbs and green onions in a large bowl.

3. 3

   Heat oil in a small pan and fry the dried shrimp until golden and crisp. Remove and reserve both the shrimp and the oil.

4. 4

   In a bowl, mix fish sauce, lime juice, sugar, water, garlic and chilli until the sugar dissolves.

5. 5

   Add noodles to the vegetables and drizzle some of the shrimp infused oil over them.

6. 6

   Top with crispy hibe and crushed peanuts.

7. 7

   Pour dressing over the salad just before serving and toss well.