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Herb Noodle Salad (Bun)





Yields
Makes 4 servings

Good with everything from beef to tofu. Prep and Cook Time: about 45 minutes.

 1/2 pound rice vermicelli or mai fun
 1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
 1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
 1 cup fresh mung bean sprouts, rinsed
 1 lime, cut in wedges
  Your choice of toppings:
  Grilled Beef with Lemon Grass and Garlic
  Peppery Grilled Shrimp
  Sautéed Tofu
  Garnishes:
 2 green onions, thinly sliced
 1/4 cup Fried Sliced Garlic
 3 tablespoons crushed unsalted dry-roasted peanuts
  Vietnamese Dipping Sauce
Step 1
1

Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.

Step 2
2

Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.

Step 3
3

Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.

Step 4
4

Note: Nutritional analysis is per serving without topping.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories220
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 16mg1%
Total Carbohydrate 48g18%

Dietary Fiber 5.2g19%
Protein 6.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.