Vietnamese Rice Noodle Salad

 From CCNM’s Simply Healthy Cookbook, 2002

1 pkg. vermicelli (white rice noodles)
assorted vegetables, e.g. carrot, bean sprouts, red/ green peppers, zucchini,    etc.
chopped peanuts or other nuts of your choice


4 Tbsp. fish sauce
2 Tbsp. rice vinegar
2 Tbsp. freshly squeezed lime juice
2 Tbsp. sugar, honey or substitute
1 fresh hot red chili chopped
1 garlic clove, minced
2 Tbsp. carrot, grated
4 Tbsp. water

To prepare rice vermicelli, soak in boiled water for 3 – 5 minutes (don’t soak too long or the noodles will be mushy). Drain and rinse with cold water. Toss vermicelli with vegetables and dressing. Top with grilled meat or tofu if desired. Garnish with chopped peanuts.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s