Vietnamese Rice Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
4 oz thin rice noodles |
1/4 cup rice vinegar (not seasoned) |
1 tablespoon sugar |
1 tablespoon asian fish sauce |
1/4 teaspoon salt |
1 carrot, coarsely shredded |
2 scallions, thinly sliced crosswise |
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large |
1/4 cup chopped unsalted dry-roasted peanuts |
Directions:
1. Soak noodles in hot water 10 minutes, then drain in a large sieve.
2. Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
3. Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.
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