Description
A fresh and vibrant Vietnamese-inspired vermicelli noodle salad, known as Bún Chay, featuring a delightful blend of crisp vegetables, fragrant herbs, and a tangy dressing. Perfect for a light and refreshing meal.
Ingredients
Scale
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing. Set aside.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
- Pour the dressing over the noodle mixture and toss gently to combine.
- Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.
Notes
- You can adjust the spiciness by adding or reducing the amount of chili.
- For a vegetarian or vegan version, ensure the fried shallots and soy sauce are compliant with your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Vietnamese
Nutrition
- Calories: 275 kcal
- Sugar: 8g
- Sodium: 1400mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg