Mariusz Lewandowski
Savory Vietnamese Vermicelli Salad with Refreshing Herbs and Tangy Dressing
This Vietnamese Vermicelli Salad, also known as Bún Chay, is a delightful and refreshing dish that combines delicate vermicelli noodles with an array of fresh herbs and vegetables, all brought together by a tangy and sweet dressing. This salad is not only vibrant in color but also in flavor, providing a perfect balance of textures and tastes that will leave you craving more.
Ingredients:
– 200g rice vermicelli noodles
– 1 cup shredded carrot
– 1 cup thinly sliced cucumber
– 1 cup bean sprouts
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1/4 cup chopped roasted peanuts
For the Dressing:
– 3 tbsp fish sauce
– 2 tbsp lime juice
– 1 tbsp rice vinegar
– 2 tbsp sugar
– 1 clove garlic, minced
– 1 small chili, finely chopped (optional for heat)
Instructions:
1. Cook the rice vermicelli noodles according to the package instructions. Once cooked, rinse under cold water to cool and drain well.
2. Prepare the vegetables: shred the carrot, slice the cucumber thinly, and rinse the bean sprouts. Set aside.
3. In a large mixing bowl, combine the cooled vermicelli noodles, shredded carrot, sliced cucumber, bean sprouts, mint leaves, and cilantro leaves. Toss gently to mix the ingredients well.
4. To make the dressing, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chopped chili (if using) in a small bowl until the sugar is fully dissolved.
5. Pour the dressing over the salad, tossing gently to ensure even coating of the noodles and vegetables.
6. Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts on top for added crunch and flavor.
7. Serve immediately and enjoy this vibrant and refreshing Vietnamese Vermicelli Salad!
