Rice Vermicelli Salad Recipe |
Ingredients: |
100 g dried rice vermicelli 1 cup bean sprouts, trimmed 1 small handful mint leaves, sliced 1 small handful Thai basil leaves, sliced 1 small handful coriander (cilantro) leaves 1/2 Lebanese cucumber, seeds removed, cut into thin batons 100-120 ml nuoc cham (classic Vietnamese dressing – refer Vietnamese recipes) Scallion oil: 1 tablespoon vegetable oil 2 scallions, finely sliced |
Method: Place the rice vermicelli in a bowl and cover with boiling water. Leave to soften for 5-7 minutes. Drain, refresh under cold water and drain again. Transfer noodles to a large bowl, add remaining salad ingredients and mix well. To make the scallion oil, heat oil in a wok over high heat, then add scallions and a pinch of salt. |
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