Fresh and Easy Vietnamese Noodle Salad

This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken.

Fresh and Easy Vietnamese Noodle Salad

Ingredients

• 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
• 2 carrots, shredded
• 2 cucumbers, seeded and shredded
• 4 green onion, chopped
• 1½ cups fresh bean sprouts
• ⅓ cup chopped cilantro
• ½ cup fish sauce
• ½ cup seasoned rice vinegar
• 3 tablespoons sugar
• 2 cloves garlic, pressed or minced
• ¼ teaspoon crushed red pepper
• Lime

Instructions

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1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

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