Lemongrass Vermicelli Salad
This refreshing and fragrant dish will satisfy your taste buds with flavors of lemongrass, fish sauce, mint and cilantro.
*This recipe is based on pinch of yum. This story is about MY experience of the recipe.*
It's easy to celebrate holidays packing on the pounds. Well, that's what I did/happened over the last christmas holiday. It's the end of year. There were gifts and food. It's the holiday spirit: enjoying family time while eating and drinking together.
The holiday was over and I felt heavy and bloated. I needed to change my diet to something light yet satisfying.
I had craving for asian palette. I felt like something with noodle and something light. I started looking for vermicelli salad. I found this recipe. Looking at this recipe made me drool.
I made it for me and for my husband. I was satisfied and so was he. I tweaked here and there with ingredients that I have. I hope you get to enjoy like I did.
Lemongrass Vermicelli Salad
Ingredients
- Lemongrass Sauce
- 1-2 tbsps lemongrass paste, or 2 tbsps freshly grated lemongrass(white parts only)
- 2 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons vegetable oil
- 1/4 cup lime juice (3-4 limes)
- 2 tbsps rice vinegar
- 2-3 tbsps brown sugar
- 1 tbsp roasted red chile paste
- Vermicelli Salad
- 4 dried vermicelli or thin rice noodle bunch
- 1 romaine heart chopped
- 2 large carrots, shredded or julienne cut
- 2 cucumber, julienne cut
- a little bundle of fresh mint
- 1 little bundle of fresh cilantro
- 1 handful of chopped peanuts
- cooked tofu, shrimp, or chicken
Instructions
- Prepare sauce by blending in a food processor or mixing together in a jar
- Boil enough water for noodles. When it's boiling, add noodles and turn off the heat to soak for 3 mins. Rinse well it with cold water and remove starchiness. Drain well.
- Mix all ingredients with 3/4 amount of sauce
- Serve with 1/4 amount divided to 4 people on top with vermicelli salad. Add crushed peanut and a lime wedge on the side