Rice Vermicelli Salad Recipe

Rice Vermicelli Salad Recipe

(Vietnamese Recipes)

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

½ 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.

Cook for 30 seconds, remove wok from heat and set aside.  To serve, pile the salad into serving bowls and drizzle with the scallion oil.