Vietnamese Rice-Noodle Salad

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!
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.
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

Method
  1. Soak rice noodles/vermicelli in hot water for a few minutes until hydrated.
  2. Remove and drain and place at the bottom of a bowl.
  3. Add the shredded cucumber, carrot, beansprouts, mint and basil leaves, pomegranate and diced chillies.
  4. 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.
  5. Pour a few tablespoons of the sauce over the noodles and vegetables and mix.
  6. Enjoy immediately!