Description
A vibrant and light salad featuring vermicelli noodles, fresh vegetables, and herbs, perfect for warm evenings or picnics.
Ingredients
Scale
- 200g vermicelli noodles
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 red bell pepper, sliced
- Fresh herbs (mint, cilantro, and basil)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup Vietnamese dipping sauce (nuoc cham)
Instructions
- Cook the vermicelli noodles according to package instructions and then rinse them under cold water until completely chilled.
- In a large bowl, combine the cooled noodles with bean sprouts, shredded carrots, cucumber, and bell pepper, mixing well to combine.
- Add the freshly chopped herbs to the salad, and stir gently to incorporate.
- Drizzle the nuoc cham over the salad just before serving, then toss to mix everything together.
- Finally, sprinkle the chopped peanuts on top for an extra crunch.
Notes
Make the salad components ahead of time and combine just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg