Vietnam - Vermicelli and Herb Salad
Ingredients
100g rice vermicelli
Juice of two limes
1 teaspoon 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
Method
Soak vermicelli in boiling water until
soft. Drain well. Set aside.
In a bowl whisk together the lime juice,
sesame oil, grated palm sugar and fish sauce. Add vermicelli, chillies and
herbs.
Toss well. Garnish with peanuts and serve.
Download all the recipes from Episode Three here
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