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Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs
Ingredients
  • 8 ounces rice vermicelli
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced into half moons
  • 1 medium shallot, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 1 cup roasted peanuts, finely chopped
  • 6 tablespoons lime juice
  • 1 Fresno or Thai chili, stemmed, seeded and minced
  • 3 tablespoons fish sauce
  • 2 tablespoons packed brown sugar
  • 1 pound cooked shrimp, roughly chopped
  • 1½ cups chopped fresh cilantro, mint and/or basil
Note: Ingredients may have been altered from the original.
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