Vietnamese Vermicelli Salad
A bright Vietnamese rice noodle bowl (bun) loaded with fresh herbs, shredded lettuce, bean sprouts, pickled carrots, cucumber, and a tangy nuoc cham dressing. Fresh and deeply satisfying.
Ingredients
- 8 oz rice vermicelli noodles, cooked and cooled
- 2 cups butter lettuce, shredded
- 1 cup bean sprouts
- 1 English cucumber, julienned
- 2 carrots, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup fresh lime juice
- 3 tbsp gluten-free tamari
- 2 tbsp rice vinegar
- 2 tsp granulated sugar
- 1 clove garlic clove, minced
- 1/2 fresh red chili, thinly sliced
Instructions
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1
Prepare 8 oz rice vermicelli noodles according to package directions; rinse with cold water and drain.
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2
Whisk together 1/4 cup fresh lime juice, 3 tbsp gluten-free tamari, 2 tbsp rice vinegar, 2 tsp granulated sugar, 1 clove minced garlic clove, and 1/2 thinly sliced fresh red chili until sugar dissolves.
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3
Divide 2 cups shredded butter lettuce among 4 bowls. Top with noodles.
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4
Arrange 1 cup bean sprouts, 1 julienned English cucumber, and 2 shredded carrots on top.
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5
Scatter 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro over each bowl.
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6
Drizzle generously with the dressing and toss before eating.