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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice Vermicelli Salad Recipe

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This recipe for Rice Vermicelli Salad is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
1/3 tablespoons sugar
1/4 cup Asian fish sauce
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/4 cup fresh lime juice
1/4 cup water
2 large cucumber-peeled halved lengthwise, seeded and
thinly sliced crosswise
Directions:
Directions:
1. In a large bowl, cover the rice vermicelli with cold water and
let soak until pliable, about 20 minutes.
2. In a motar, using a pestle, pound the garlic cloves to a
paste wiht the chiles and sugar. Stir in the fish sauce, cilantro,
mint, lime juice and water.
3. Bring a large saucepan of water to a boil over high heat.
Drain the rice vermicelli and add it to the boling water. Cook,
stirring, until barely tender, about 1 minute. Drain the
vermicelli. Rinse the vermicelli in cold water and drain
thoroughly. Transfer the vermicelli to a large bowl, add the
cilantro-and-mint dressing and toss well. Scatter the sliced
cucumbers over the rice-vermicelli salad.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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