Ingredients
Scale
- 8 oz dried vermicelli noodles
- 1 cup bean sprouts
- 1 cup thinly sliced cucumbers
- 1 cup julienned carrots
- 2 stalks thinly sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup mint leaves
- 1 Thai bird's eye chili (optional)
- 1/4 cup fried shallots
- Vietnamese dipping sauce (to taste)
Instructions
- Boil the vermicelli noodles in salted water according to package instructions until tender. Drain and rinse under cold water to stop cooking.
- While the noodles cook, chop cucumbers, carrots, green onions, cilantro, and bird's eye chili.
- In a large mixing bowl, combine cooled noodles with bean sprouts, cucumbers, carrots, green onions, cilantro, mint leaves, bird's eye chili (if using), fried shallots, and drizzle with Vietnamese dipping sauce. Toss gently to combine.
- Serve immediately for maximum freshness or chill for about 15 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg