Vietnamese cold Rice-vermicelli
20 mins 5 mins 4 servings
Course: Main dish
Cuisine: Vitenamese (Hong Kong)
- 1 Cucumber
- 1 Carrot
- 1 Romaine lettuce
- 4 Rice-vermicelli
Sauce and seasoning
per each portion of serving
- 2 tb-sp Fish sauce
- 6 tb-sp Water
- 2 tb-sp Nuoc cham sauce (Vietnamese sweet & sour dipping sauce)
- 1 tb-sp Minced garlic
- 1 t-sp Lime juice
- 1 t-sp Chilli flakes (optional)
Steps by step
1. Heat up a pot of water and boiled the rice-vermicelli
2. Rinse with cold water and put aside
3. Shred the cucumber, carrot and lettuce
4. Heat up a pan with 1 tea spoon of olive oil, stir-fry the carrot for 2 mins and add a cup of water to boil for another 2 mins
5. Prepare the sauce in a seperate sauce plate
6. Place the rice-vermicelli in a serving bowl, and add the ingredients on top
7. Pour the sauce and mix them well when you're ready to enjoy
Step's secret tips:
Shredded chicken with sesame (#芝麻手撕雞)
- If you have been in the aisle of an Asian grocery store, the sheer volume of noodles available might be overwhelming. You may have questions about which noodles you need for which recipes, whether you should get refrigerated or dried noodles, or whether the round ones or the flat ones should be the ones you should get.
Rice noodles are fragile and are often soaked in warm water before the hot soup liquid or broth is poured over it.
Vermicelli noodles are cooked in boiling water and then rinsed with cold water. It is then placed in a serving both with the broth poured over it.
The most important thing when cooking either noodle is making sure that you follow the instructions in the package. Otherwise, you’ll be left with gummy noodles that clump and stick together.
Here are some suggestions for this dish: