Vietnamese Vermicelli Salad With Chili Vinaigrette Recipe

Ingredients For Vietnamese Vermicelli Salad With Chili Vinaigrette Recipe

• 0.33000000000000007 cup Rice vine vinegar
• 3 tablespoon Organic cane sugar, coconut sugar, or honey
• 1.5 tablespoon Fish sauce
• 1 teaspoon Chili flakes
• 0.5 cup Red onion, sliced very thin or use a shallot
• 2 Garlic Cloves, Minced
• 45 ounce Uncooked rice vermicelli noodles, bean thread noodles or sea tangle
• 2 cup Julienned carrot
• 2 cup Julienned cucumber
• 1 cup Chopped fresh mint
• 1 cup Chopped Fresh Basil
• 1 cup Chopped Fresh Cilantro
• 1 cup Roasted, Unsalted Peanuts
• 2 tablespoon Olive oil optional see notes