Bean thread salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bean thread vermicelli |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Fish sauce |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Roasted sesame oil |
| ½ | cup | Peanuts; toasted and chopped fine |
| 3 | Scallions; chopped fine | |
| ½ | small | Carrot; chopped fine |
| ¼ | cup | Cilantro; chopped fine |
| ⅛ | cup | Mint; chopped fine |
Directions
Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent. Drain water and rinse with cold water. Allow to drain. In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste for seasoning and correct. For a spicy version, mince a jalapno and add to taste to the sauce to before microwaving. Serve at room temp. or refrigerate.
Posted to recipelu-digest Volume 01 Number 256 by MickieX@... on Nov 14, 1997
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