A simple Vietnamese style vermicelli glass noodle salad inspired by traditional “Bún” with assorted vegetables and herbs in a tangy and flavorful dressing.
Course
Salad
Category
Asian
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings2as a main
Calories550kcal
AutorElle
Ingredients
For the glass noodle salad:
200gvermicelli glass noodles
1pointed red pepper,(or half a bell pepper) thinly sliced
1/2english cucumber,seeded and thinly sliced
1medium carrot,sliced into thin coins with a mandolin
1orange,peeled and cut into segments
3green onionsthinly sliced
1small handful coarsely chopped mint leaves(about 1 tablespoon)
1small bunch coriander leaves,leaves picked
1tablespoonsesame seeds
For the dressing:
2clovesgarlic,minced
1tablespoonsfinely minced fresh ginger
3tablespoonsunseasoned rice vinegar(Japanese)
4tablespoonsfresh lime juice(2 limes)
4tablespoonsfish sauce(Thai nam pla)
2tablespoonsMascabado raw cane sugar or coconut sugar
1red chilli,deseeded and sliced
Method
In a small bowl combine the dressing ingredients. Set aside.
Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
Transfer the noodles to a large bowl, and toss with the dressing.
Add the remaining ingredients (red pepper, cucumbers, carrot, orange, green onions and herbs) and toss gently to combine.
Divide among two serving plates, garnish with sesame seeds and enjoy!
Notes
Squid brand Thai nam pla fish sauce is the best and I like Lungkou Vermicelli glass noodles. For unseasoned rice vinegar look for the brand OTAFUKU.
All Asian ingredients can be found in your local Asian supermarket or online.