Vietnamese Rice Noodle Salad Recipe

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  • Rice Vermicelli – 75 gms
  • Green Beans – 6, sliced
  • Cucumber – 1 to 2, deseeded, thinly sliced
  • Red Capsicum – 1/2, shredded
  • Bean Sprouts – 1 1/2 cups, blanched, refreshed
  • Spring Onions – 1, finely sliced
  • Coriander Leaves – 1 small bunch
  • Basil Leaves – 1 small bunch
  • Lime and Peanut Dressing
  • Lettuce Leaves to serve


  1. Soak the vermicelli in boiling water until softened and drain well.
  2. Cook the beans in lightly salted water for about 2 1/2 minutes, until tender.
  3. Drain, refresh in cold water and drain again.
  4. Mix the cucumber, capsicum, bean sprouts, beans, spring onions and herbs in a bowl.
  5. Drizzle the lime and peanut dressing over the salad and stir well.
  6. Arrange the lettuce leaves in a platter.
  7. Spread the rice vermicelli over the lettuce.
  8. Spoon the salad mixture.
  9. Serve.

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