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Vietnamese Vermicelli Noodle Salad

Here's how you make Vietnamese Vermicelli Noodle Salad
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  • Servings: 1
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • 1 tablespoon peanuts (salted and roasted and chopped)
  • 80 grams vermicelli noodles (cooked and cooled under running water and drained)
  • 1/2 cup carrot, shredded (a large handful specified)
  • 1 spring onion (thinly sliced)
  • 50 grams snow peas (sliced)
  • 1 cucumber, Lebanese short cucumber diced
  • 1/2 cup coriander (small handful specified)
  • 1/2 cup peppermint (leaves, roughly chopped a small handful specified)
  • FOR NUOC CHAM DRESSING
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoon lime juice
  • 2 teaspoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 1/2 chilli, red bird's eye deseeded and thinly sliced
  • 1/2 teaspoon garlic, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the peanuts in a small, airtight container.

  • Step 2: Tos the salad ingredients together, then tip into your lunchbox.

  • Step 3: Combine the dressing ingredients in a small jar or container with a tight-fitting lid.

  • Step 4: Pour the dressing over the salad just before serving and toss well and scatter peanuts over the top.

We hope you enjoy this recipe!

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