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| Vietnamese Rice-Noodle Salad |
Keeping up with the healthy theme this blog has been going through recently, it’s only appropriate to continue it methinks, especially as I have a lush recipe that I am excited to share with you today. Not only is this recipe fun to put together, it is colourful and delicious! Plus it’s really good diet food!
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| Colourful ingredients - my favourite! |
Vietnamese rice-noodle salad is pretty much a staple in every Vietnamese restaurant and is normally served with slices or skewers of chicken or pork, and sometimes, if you’re lucky with crispy spring rolls. My version however is a vegetarian one, and don’t let that put you off because this is one heck of a delicious bowl of noodles and salad! Just think of a light refreshing salad and rice noodles, bathed in a flavourful Vietnamese sauce that is sweet, salty and sour and spicy all at the same time.
I also added pomegranate seeds which add a bit of a crunch, but this is entirely optional.
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| Yummy, healthy salad! |
Vietnamese Rice-Noodle Salad
Serves 2
Ingredients
2 carrots, shredded
Cucumber, shredded
Beansprouts
Rice noodles/vermicelli
Mint leaves
Basil, optional
Chilli, birds eye or any chilli of your choice
Pomegranate seeds
Sauce
Sugar
Water
Rice vinegar
2 tbsp fish sauce
Minced garlic
Chili pepper
Lime, juiced
Water
Rice vinegar
2 tbsp fish sauce
Minced garlic
Chili pepper
Lime, juiced
Method
- Soak rice noodles/vermicelli in hot water for a few minutes until hydrated.
- Remove and drain and place at the bottom of a bowl.
- Add the shredded cucumber, carrot, beansprouts, mint and basil leaves, pomegranate and diced chillies.
- Mix the ingredients for the sauce in a separate bowl. I have not included the measurements for the ingredients so you can adjust it to suit your taste preference.
- Pour a few tablespoons of the sauce over the noodles and vegetables and mix.
- Enjoy immediately!