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
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.