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Rice Noodles with Scallions and Herbs


Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, February 2008


  • 8 ounces rice vermicelli
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 3 tablespoons fresh lime juice (from 2 to 3 limes)
  • 2 tablespoons packed light-brown sugar
  • 1 teaspoon sliced fresh red chile, preferably Thai bird chile
  • 1/4 cup vegetable oil
  • 1 garlic clove, minced
  • 4 scallions, dark-green parts only, thinly sliced
  • 3 large leaves Boston or Bibb lettuce, very thinly sliced
  • 1 medium carrot, julienned
  • 1/4 cup each fresh mint and basil leaves, torn into small pieces


  1. Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.

  2. Combine water, fish sauce, lime juice, sugar, and chile.

  3. Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.

  4. Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.

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