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Categories:
rice vermicelli water fish sauce lime juice light brown sugar red chili pepper vegetable oil garlic scallions bibb lettuce carrot fresh mint basil
Viewed: 19 - Published at: 8 years agoIngredients
- 8 ounces rice vermicelli
- 12 cup water
- 14 cup fish sauce
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 2 tablespoons packed light-brown sugar
- 1 teaspoon sliced fresh red chili pepper, preferably Thai bird chile
- 14 cup vegetable oil
- 1 garlic clove, minced
- 4 scallions, dark-green parts only, thinly sliced
- 3 leaves bibb lettuce, very thinly sliced
- 1 medium carrot, julienned
- of fresh mint, and
- basil leaves, torn into small pieces
Method
- Bring a pot of water to a boil.
- Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes.
- Drain, then rinse with cold water.
- Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat.
- Add garlic and scallions, and cook for 10 seconds.
- Remove from heat.
- Toss scallion mixture with noodles in a serving bowl.
- Add lettuce, carrot, and herbs, and toss.
- Serve sauce on the side.
