Vermicelli Noodle Salad with Mint

thecookingcollective.com.au

Beverley Chan

subheading: Metric - US Customary:

0.5x

subheading: For the pickled vegetables:

⅔ cup rice wine vinegar

⅔ cup white sugar or caster sugar

2 star anise whole

½ red chilli thinly sliced

1 teaspoon ginger peeled and finely grated

2 carrots peeled and cut into very thin matchsticks

2 cups green cabbage shredded (approx 300g)

1 tablespoon salt regular table salt

subheading: For the salad:

200 grams vermicelli noodles dry

2 shallots peeled and finely diced

3 spring onions chopped

2 cucumbers small, thinly sliced

½ cup dill fresh, chopped

1 cup mint fresh, chopped. Regular or Vietnamese mint can be used

¼ cup fish sauce

⅓ cup unsalted peanuts roughly chopped

⅓ cup reserved liquid from the pickled vegetables see steps below

reserved chilli from the pickled vegetables optional

subheading: To serve:

⅓ cup fried shallots

Directions at thecookingcollective.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer