Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Soak the vermicelli noodles in boiling water for 3-4 minutes until tender, then drain and rinse under cold water.
- Prepare the vegetables by julienning or shredding the carrots and cucumbers, and chopping the green onions and cilantro.
- Mix the cooled noodles with the shredded carrots, cucumbers, bean sprouts, and cilantro in a large bowl.
- Whisk together the fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper to make the dressing.
- Combine the noodle and vegetable mixture with three-quarters of the dressing, tossing gently to coat.
- Garnish with additional cilantro and green onions, and squeeze fresh lime juice over the salad before serving.
- For make-ahead options, store the salad without dressing in the fridge and combine just before serving.
Nutrition
Notes
Customize the salad with additional vegetables while maintaining their textures for crunch. High-quality ingredients enhance the overall flavor experience.