New This Month

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.

Reviews Add a comment

  • Victoria33
    31 DEC, 2012
    I'm a vegetarian bordering on vegan, so whenever I make bun dau (similar to this recipe) I add tofu, use peanut and/or sesame oil, and for the sauce use soy sauce + mirin (and with mirin you don't need to add the sugar).
  • Pili
    22 JUL, 2008
    Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers!
  • Laurean855
    16 JUL, 2008
    My family loved the salad without the sauce, just tossed with the oil, scallions, and garlic. They might have had a more open mind if I hadn't mentioned the "fish sauce"! I used a type of rice noodle that didn't need to be boiled, just soaked in hot water, so it was a great no-oven meal on a hot night. Delicious with the fresh basil and mint!
  • Tete_A_Tete
    18 JUN, 2008
    it was very simple to make. I loved the mixture of flavors from the herbs and fish sauce. I substituted sesame oil instead of regular veggie oil. The sesame oil smelled divine with all the flavors. I didn't serve the sauce on the side, instead I mixed it into the dish and let it sit for a few mins to soak up the goodness.
  • Atalanta
    21 APR, 2008
    I liked it. I thought it was great. Fish is supposed to taste like fish.
  • pongo1111
    25 MAR, 2008
    Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.