Prep 25 min - cook 10 min - serves 4
Vietnamese Vermicelli Noodle Salad
A wheat vermicelli bun-style bowl, where the dressing is made separately and only meets the noodles at the table.
Before you cook
Everything here is built to be assembled cold and fast: cook the noodles, prepare the vegetables, make the dressing, and combine only when serving.
Balance the dressing by taste, not by exact measure. Lime, sugar and fish sauce vary enough by brand that a fixed ratio rarely lands right first time.
Method
Boil the vermicelli briefly until just tender, then drain and rinse cold.
Toss with the sesame oil to keep the strands from sticking together.
Whisk the lime juice, fish sauce, sugar, garlic and chilli together.
Taste and adjust: more lime for sharpness, more sugar to round it out.
Julienne the carrot and cucumber into fine, even matchsticks.
Pick the herb leaves from their stems and keep them whole where possible.
Divide the noodles between bowls and top with the vegetables and herbs.
Scatter crushed peanuts generously over each finished portion.
Pour the dressing over just before eating, not before serving.
Toss everything together at the table so the noodles stay loose.
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