Vietnamese Rice Noodle Salad

267

Ingredients:

• Rice Vermicelli – 75 gms
• Green Beans – 6, sliced
• Cucumber – 1 to 2, deseeded, thinly sliced
• Red Capsicum – 1/2, shredded
• Bean Sprouts – 1 1/2 cups, blanched, refreshed
• Spring Onions – 1, finely sliced
• Coriander Leaves – 1 small bunch
• Basil Leaves – 1 small bunch
• Lime and Peanut Dressing
• Lettuce Leaves to serve

Method:

1. Soak the vermicelli in boiling water until softened and drain well.
2. Cook the beans in lightly salted water for about 2 1/2 minutes, until tender.
3. Drain, refresh in cold water and drain again.
4. Mix the cucumber, capsicum, bean sprouts, beans, spring onions and herbs in a bowl.
5. Drizzle the lime and peanut dressing over the salad and stir well.
6. Arrange the lettuce leaves in a platter.
7. Spread the rice vermicelli over the lettuce.
8. Spoon the salad mixture.
9. Serve.