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Vietnamese Rice Noodle Salad

September 1, 2009

This rice noodle salad is a great cold noodle salad perfect for summer.  The key is not to overcook the noodles, which can happen in an

vietnamese noodle salad

vietnamese noodle salad

instant.  If you follow the directions below they’ll turn out just fine.  This salad is great with chicken, and would be really good with this lemongrass beef recipe, or a grilled lemongrass pork.  Feel free to add some  more vegetables like cucumbers or red peppers.  This serves 4-6 as a side dish.


Small package fresh rice noodles or dried (I would say it’s about 8 ounces)

1/4 c rice vinegar

1 T sugar

1 T vegetable oil

1 T fish sauce

1/4 t salt

1 carrot, coarsely shredded

2 scallions, thinly sliced (optional)

1 c loosely packed fresh herbs, such as a combination of cilantro, mint and Thai basil, minced

1/4 c coarsely chopped roasted peanuts


Bring a large pot of water to a boil.  Meanwhile, soak rice noodles in hot water for 10 minutes.  When noodles are ready, put them in the boiling water for 1 minutes, then drain and rinse them with cold water.

In a small bowl, combine the rice vinegar, sugar, oil, fish sauce and salt and stir until sugar has dissolved.

In a medium bowl, combine carrot, noodles and chopped herbs and toss to combine.  Pour over sauce and toss to combine.  Sprinkle top with chopped peanuts and serve cold or at room temperature.

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