Vietnamese Vermicelli Salad

Name: Vietnamese Vermicelli Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2–4 servings
Cuisine: Vietnamese
Ingredients: 100g rice vermicelli noodles (3½oz); 1 handful bean sprouts, tailed (about 60g/2oz); 1 small Lebanese cucumber, halved lengthways then sliced; ⅓ cup sliced perilla leaves (shiso); Small handful mint leaves, sliced (about ¼ cup); 1 cup shredded butter or coral lettuce; ¼ cup Sweet Fish Sauce; 1–2 tablespoons Deep-Fried Shallots; 1–2 tablespoons Crushed Roasted Peanuts; Pickled ground chilli, for serving

Thin white vermicelli noodles are popular in many Vietnamese dishes – not least the multiple variations of this quick and healthy salad. Called bún in Vietnamese, they’re made from rice (so gluten free for those who care) and they’re popular in soups like bún riêu (a meat, tomato and tofu soup that’s often served for breakfast) and rice paper rolls, as well as this delicious Vietnamese vermicelli salad called bun với rau thơm (literally vermicelli with herbs). While some vermicelli noodles are made from mung bean, I prefer the texture of rice vermicelli for this recipe. Bún vary in texture, so follow the packet instructions for cooking as some are best boiled for a few minutes and others are better just soaked in boiling water. Whichever way you prepare them, rinse them well so they don’t clump together, then drain well and pat dry so the salad isn’t watery. Vietnamese vermicelli salad is a great accompaniment to any stir-fried or grilled meat, such as char-grilled prawns or stir-fried pipis and makes a quick and easy dinner topped with slices of char-siu or barbecued duck from a Chinese BBQ shop. Vary the quantities and varieties of herbs to make this Vietnamese vermicelli salad your own – use whatever you have on hand and what you like.

Serves 2–4 as a side dish

Ingredients

100g rice vermicelli noodles (3½oz)
1 handful bean sprouts, tailed (about 60g/2oz)
1 small Lebanese cucumber, halved lengthways then sliced
⅓ cup sliced perilla leaves (shiso)
Small handful mint leaves, sliced (about ¼ cup)
1 cup shredded butter or coral lettuce
¼ cup Sweet Fish Sauce
1–2 tablespoons Deep-Fried Shallots (see video below)
1– 2 tablespoons Crushed Roasted Peanuts
Pickled ground chilli, for serving

Method

Soak (or cook) noodles in boiling water for about 5 minutes, according to packet instructions.
Strain, rinse under hot running water and set aside in a colander to drain.
Meanwhile, place bean sprouts, cucumber, perilla, mint and lettuce in a large mixing bowl.
Pat noodles dry with a clean cloth and add to the bowl.
Add Sweet Fish Sauce and toss with your hands to combine well.
Transfer to a serving bowl or platter and garnish with shallots and peanuts.
Serve Vietnamese vermicelli salad with chilli on the side.