Saturday, 18 August 2018

vietnâmese vermicelli sâlâd with sweet chili vinâigrette


vietnâmese vermicelli sâlâd with sweet chili vinâigrette

vietnâmese vermicelli sâlâd with sweet chili vinâigrette


ingredients
  1. Dressing
  2. 1/3 cup rice vine vinegâr
  3. 3 tâblespoons orgânic câne sugâr, coconut sugâr, or honey
  4. 1 ½ tâblespoons fish sâuce (or vegân fish sâuce, or sâlt to tâste ând/or tiny drizzle of soy)
  5. 1 teâspoon chili flâkes
  6. ½ cup red onion, sliced very thin- or use â shâllot (or sub quick pickled onions, âdded lâter with herbs)
  7. 2 gârlic cloves, minced
  8. 4-5 ounces uncooked rice vermicelli noodles, beân threâd noodles or “seâ tângle” ( cleâr kelp noodles)
  9. 2 cups julienned cârrot
  10. 2 cups julienned cucumber
  11. 1 cup chopped fresh mint
  12. 1 cup chopped fresh bâsil
  13. 1 cup chopped fresh cilântro
  14. 1 cup roâsted, unsâlted peânuts
  15. 2 tâblespoons olive oil– optionâl- see notes
  16. * feel free to sub other veggies for the cârrots ând cucumber- like zucchini noodles, red bell, turnip, kohlrâbi, râdishes.


instructions
  • Plâce the first 6 ingredients in â smâll sâuce pân, bring to â simmer, simmer five minutes ând plâce in the fridge to cool.
  • Cook noodles âccording to directions. If using seâ kelp noodles, no need to cook.
  • Plâce drâined rinsed noodles in â lârge bowl ând top with veggies ând herbs. Toss well. Âdd the the chilled dressing ând herbs, tossing well. Top with crushed roâsted peânuts.
  • Full recipes>>@-feastingathome.com


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