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Vietnamese Vermicelli Noodle Salad Recipe

Ingredients

How to make it

  • Crush peanuts
  • Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags
  • Don't wash beansprouts and cut cumcumbers, peel and shred carrots
  • Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.
  • Cook meat
  • Make fish sauce (don't have measurement for this; I just do it by taste)

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The Cook

littlesponger LA CRESCENTA, CA

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