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Rice Noodles with Scallions and Herbs

  • prep: 15 mins
    total time: 50 mins
  • servings: 4

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 3

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

  4. Step 4

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

Source
Martha Stewart Living, February 2008

Reviews (6)

  • 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).

  • 22 Jul, 2008

    Great dish! It has a very delicate and rich flavor and goes great with the Lemongrass beef wkewers!

  • 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!

  • 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.

  • 21 Apr, 2008

    I liked it. I thought it was great. Fish is supposed to taste like fish.

  • 25 Mar, 2008

    Very fishy- almost too fishy. Would be better if a substitute was found for the fish sauce.