The best Vietnamese noodle salad with rice vermicelli

Name: The best Vietnamese noodle salad with rice vermicelli
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 9 oz (250 g) rice vermicelli; 2 cups (500 ml) bean sprouts, rinsed and drained; 1 bunch fresh mint, finely chopped; 1 bunch fresh cilantro, finely chopped; 3 carrots, cut into short julienne strips; 1 red bell pepper, cut into short julienne strips; 3 radishes, halved and thinly sliced; 1/2 English cucumber, quartered lengthwise and sliced; 1/3 cup (80 ml) coarsely chopped cashews, plus more for serving; Juice of 1 lime; 1/4 cup (60 ml) low-sodium fish sauce; 2 tbsp (30 ml) toasted sesame oil; 1 tbsp (15 ml) vegetable oil; 1 tbsp (15 ml) tamari soy sauce

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

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Ingredients

9 oz (250 g) rice vermicelli
2 cups (500 ml) bean sprouts, rinsed and drained
1 bunch fresh mint, finely chopped
1 bunch fresh cilantro, finely chopped
3 carrots, cut into short julienne strips
1 red bell pepper, cut into short julienne strips
3 radishes, halved and thinly sliced
1/2 English cucumber, quartered lengthwise and sliced
1/3 cup (80 ml) coarsely chopped cashews, plus more for serving

Dressing

Juice of 1 lime
1/4 cup (60 ml) low-sodium fish sauce
2 tbsp (30 ml) toasted sesame oil
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) tamari soy sauce

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Preparation

In a large pot of boiling water, cook the rice vermicelli according to the package directions. Pour into a colander, rinse thoroughly under cold water and let drain for 5 minutes. Cut through the noodles a few times with a knife to shorten them. Transfer to a large bowl and set aside.
Add the remaining ingredients to the bowl and toss.
In a small bowl, whisk together the dressing ingredients, then season with salt and pepper. Pour over the salad and toss again. Garnish with cashews and serve.