Description
A refreshing and aromatic Vietnamese-inspired salad with vermicelli noodles, lemongrass-marinated protein, and crisp vegetables.
Ingredients
Scale
For the Crust:
- 200g rice vermicelli noodles
- 300g chicken breast or tofu (for vegetarian option)
- 2 stalks lemongrass, finely minced
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp sugar
- 1 lime, juiced
- 1 clove garlic, minced
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tbsp roasted peanuts, crushed
Instructions
1. Prepare the Crust:
- Cook vermicelli noodles according to package instructions, rinse with cold water, and drain well.
- Slice chicken or tofu into thin strips. Marinate with lemongrass, fish sauce, sugar, lime juice, and garlic for 15 minutes.
- Stir-fry marinated protein in a pan over medium heat until cooked through (about 5-7 minutes for chicken).
- Assemble salad by dividing noodles among bowls. Top with cooked protein, carrot, cucumber, bean sprouts, and fresh herbs.
- Garnish with crushed peanuts and serve with additional lime wedges if desired.
Notes
You can customize the seasonings to taste.