This light and refreshing vermicelli noodle salad gets its inspiration from Vietnamese bun salads.
With fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, it makes a simple side dish to serve with grilled fish, lean meats like chicken or simply on it's own.
Ingredients
or340 grams of thin Asian vermicelli noodles (such as rice stick or mung bean)
or600 grams of raw red cabbage, shreddedor2 cucumbers, seeded and shredded
or4 spring onions, chopped
or180 grams of fresh bean sprouts
or5 grams of chopped coriander
or180mls of seasoned rice vinegar
or2 cloves garlic, pressed or minced
or1/4 teaspoon chilli flakes
Preparation
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. 2.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and chilli flakes. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more coriander and spring onion and a squeeze of lime if desired.3.
Salad can be made ahead and refrigerated overnight, however if making ahead, add the coriander just before serving.
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