Vietmanese Rice Noodle Salad

By ames107

Great with Vietnamese Caramelized Grilled Pork

Ingredients

• 4 oz thin rice noodles
• 1/4 cup unseasoned rice vinegar
• 1 tbsp sugar
• 1 tbsp Asian fish sauce
• 1/4 tsp salt
• 1 carrot, coarsely shredded
• 2 scallions, thinly sliced crosswise
• 1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
• 1/4 cup unsalted dry-roasted peanuts

Preparation

Step 1

Soak noodles in hot water for 10 min, then drain.
Cook noodles in a 4 quart pot of boiling water until tender, about 1 min. Drain and run 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.