Rice Noodle Salad, Vietnamese

By Bellacucinam

Ingredients

• 8 oz thin rice noodles
• 1/4 cup rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1 tablespoon Asian fish sauce
• 1/4 teaspoon salt
• 1 carrot, coarsely shredded
• 2 scallions, thinly sliced crosswise
• 1 red pepper sliced
• 1 cup loosely packed mixed fresh mint, and/or basil leaves, torn if large
• 1/4 cup chopped unsalted dry-roasted peanuts

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Soak noodles in hot water 10 minutes, then drain in a large sieve.

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.