– 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
– 3 tablespoons rice vinegar
– Juice of one lime
– 1 tablespoon sugar
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon chili flakes (adjust to taste)
Directions
1. Begin by preparing the vermicelli noodles according to the package instructions, typically involving soaking in hot water until tender. Once done, drain and rinse under cold water to stop the cooking process, then set aside.
2. In a large mixing bowl, combine the julienned carrot, cucumber, sliced bell pepper, and green onions.
3. Whisk together all the ingredients for the dressing in a small bowl until the sugar is dissolved and the mixture is well combined.
4. Add the cooled noodles to the bowl with the vegetables. Pour over the dressing and toss gently to ensure everything is evenly coated.
5. Fold in the fresh herbs – the cilantro and basil – and the optional protein of your choice if you are using it.
6. Transfer the salad to a serving platter or individual bowls. Garnish with the crushed peanuts, adding a satisfying crunch to your salad.
Variations & Tips
The beauty of this salad is its adaptability. For a twist, you can switch out the herbs for mint or lemongrass for a different flavor profile, or add julienned mango or papaya for a hint of sweetness. If you want to make the dressing more robust, a spoonful of peanut butter can create a creamy texture and a nuttier taste. Store any leftovers in an airtight container in the fridge; keeping the peanuts separate will ensure they retain their crunch. As always in cooking, make the dish your own by adjusting the ingredients and seasoning to your taste preferences. Enjoy the process and the flavors of your very own Asian culinary journey!
