Vermicelli and Herb Salad


Vermicelli and Herb Salad


100g rice vermicelli
Juice of two limes
1 tsp sesame oil
1 Tablespoon grated palm sugar
1 Tablespoon fish sauce
2 chillies – de-seeded & sliced
1 cup mixed chopped fresh herbs – mint, coriander, Vietnamese mint, beansprouts
¼ cup toasted peanuts to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100843




Soak vermicelli in boiling water until soft. Drain well. Set aside.

In a bowl whisk together the lime juice, sesame oil, grated palm sugar, fish sauce. Add vermicelli, chillies and herbs. Toss well. Garnish with peanuts and serve.


Side Dishes
World Kitchen Series 4

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