Lunches , Pastas & noodles , Main dishes , Sides , Salads & bowls , Vegetarian

Vietnamese style rice vermicelli salad

Name: Vietnamese style rice vermicelli salad
Prep time: 25 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 250g rice vermicelli; 2 cups bean sprouts, rinsed and drained; 1 bunch fresh mint, finely chopped; 1 bunch fresh coriander, finely chopped; 3 Nantes carrots, cut into short julienne strips; 1 red bell pepper, cut into short julienne strips; 3 halved radishes, thinly sliced; 1/2 English cucumber, quartered lengthwise and sliced; 1/3 cup coarsely chopped cashews + some for serving; Juice of 1 lime; 1/4 cup low sodium fish sauce; 2 tbsp. toasted sesame oil; 1 tbsp. vegetable oil; 1 tbsp. tamari soy sauce; Salt and freshly ground pepper

Preparation 25 min
Cooking 5 min
Servings 4 to 6
Freezing I do not suggest

Get ready to experience an explosion of exotic flavours with my recipe for Vietnamese rice vermicelli salad! As good as a side dish or lunch, this salad will be like a party on your plate. Silky rice vermicelli, crunchy vegetables and an explosion of flavors will make you dance the limbo with satisfaction. Imagine yourself enjoying this fresh and delicious salad and you will feel so light that you could almost fly like a Vietnamese ninja. So put on your apron, get your chopsticks ready (or a fork will do), and embark on a legendary culinary journey!

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Ingrédients

250g rice vermicelli
2 cups bean sprouts, rinsed and drained
1 bunch fresh mint, finely chopped
1 bunch fresh coriander, finely chopped
3 Nantes carrots, cut into short julienne strips
1 red bell pepper, cut into short julienne strips
3 halved radishes, thinly sliced
1/2 English cucumber, quartered lengthwise and sliced
1/3 cup coarsely chopped cashews + some for serving

Vinaigrette

Juice of 1 lime
1/4 cup low sodium fish sauce
2 tbsp. toasted sesame oil
1 tbsp. vegetable oil
1 tbsp. tamari soy sauce
Salt and freshly ground pepper

Preparation

In a large pot of boiling water, cook vermicelli according to package directions. Pour into a colander, rinse thoroughly under cold water and let drain for 5 minutes. Cut the noodles to a shorter length with a knife. Pour into a large bowl and set aside.
Add remaining ingredients and mix.
In a bowl, add the ingredients for the dressing, add salt and pepper and mix well with a whisk. Pour over salad and toss. Garnish with cashews and serve.

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Disco Soleil is an IPA beer with kumquat. It will offer you exotic fruits and citrus aromas. With Asian influences, this salad will be sublimated by the aromas of the Asian citrus used in the beer as well as by the passion fruit aromas brought by the hops. A liquid version of the complementary ingredients to this salad! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!