Name: Vietnamese Rice Noodle Salad W/pickled Vegetables Recipe
Total time: 30 min
Yield: 4
Cuisine: Vietnamese

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A delicious healthy recipe for vietnamese rice noodle salad with flavorful pickled vegetables. Add shrimp or keep it vegetarian

How to make Vietnamese Rice Noodle Salad W/pickled Vegetables Recipe

Sylvia Fountaine | Feasting At Home Blog

Crawler

Vietnamese

<p>A delicious healthy recipe for vietnamese rice noodle salad with flavorful pickled vegetables. Add shrimp or keep it vegetarian</p>

Rice Noodles

Garlic clove,  finely grated

Shallot,  finely diced

Fish sauce

Olive or vegetable oil

Fresh lime juice

Rice vinegar

Sriracha chili sauce or red chili flakes

Your choice of julienned or match stick cut vegetables:carrots,  bell peppers,  daikon radish,  turnips,  cucumber,  zucchini ribbons,  radish,  green papaya

Sliced scallions

Chopped cilantro

Chopped basil or mint,  or a mix

Cook rice noodles according to directions on the package, rinse with cold running water. Alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until throughly chilled.

step 1

In a small sauce pan, add garlic, shallot, fish sauce, lime juice, vinegar, oil, sugar, and sriracha and give a stir, bring to a simmer. Place the vegetables in a large bowl, and pour pickling liquid over top, toss to coat well. Chill 15 minutes in the fridge, and toss again.

step 2

Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine. Refrigerate until ready to serve. Sprinkle with remaining herbs, just before serving, this salad is best served very cold, so ill often make it one hour ahead or the day before.

step 3

If adding shrimp, toss in at the same time as the noodles.

step 4

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