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CHILLED VERMICELLI If you want a light meal with Southeast Asian flavors, look no further. Add Grilled Chicken Paillard or Ginger-Garlic Tofu for a protein boost. If you’re not feeling like sweet chili sauce, try Peanut Sauce or Fish Sauce Vinaigrette for a more Vietnamese-style bún. Top with sliced scallions and chopped peanuts.

  • Yield: 4 Servings


  • ½ Cup sweet chili sauce
  • One 8-ounce package rice vermicelli
  • 2 carrots, julienned or grated
  • 2 persian cucumbers, seeded and julienned or grated
  • 1 cup bean sprouts
  • 1 bunch of fresh mint, leaves pinched off and torn
  • 1 bunch of fresh cilantro, leaves pinched off and roughly chopped
  • 2 scallions (white and green parts), sliced thinly on the bias
  • ½ cup peanuts, chopped
How to Make It
  1. Make the sweet chili sauce and refrigerate until ready to use.  
  2. Bring a large pot of water to a boil. Add the rice noodles, stir, and remove from the heat. Let the noodles soften for about 5 minutes, or as directed on the package. Drain and rinse with cold water. Place in a large bowl.  
  3. Toss the noodles, carrots, cucumbers, bean sprouts, and half of the mint and cilantro with the sweet chili sauce.  
  4. Garnish with the remaining herbs and the scallions and peanuts and serve.  

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