Usuba
Vietnamese Rice Noodle Salad
A fresh and aromatic salad with crispy vegetables, rice noodles, and a spicy fish sauce-based dressing. A light dish with vibrant flavors of ginger, garlic, and lime — perfect as an appetizer or light lunch.
- Total
- 20 min
- Standard serving
- 380.6 g
Ingredients
Total 13
Instructions
- 1
Step 1
Peel the carrots and cut them into thin long strips. Crush, peel and finely chop the garlic. Peel and finely chop the ginger. Cut the chili pepper lengthwise, remove the seeds and finely chop 1/4 of the pepper. Squeeze the juice from half a lime.
- 2
Step 2
Dissolve half of the cane sugar in 150 ml of water, add rice vinegar and stir. Place the carrots in the marinade for 15 minutes.
- 3
Step 3
Pour boiling water over the rice noodles for 8 minutes (do not boil). Drain the water.
- 4
Step 4
Combine garlic, fish sauce, ginger, chili pepper, lime juice and remaining cane sugar. Season with salt and pepper and stir.
- 5
Step 5
Chop the green onions into thin long strips. Cut the cucumbers into julienne.
- 6
Step 6
Mix carrots, cucumbers and onions. Place on iceberg lettuce leaves, add rice noodles.
- 7
Step 7
Drizzle with dressing, roll up the leaves and serve.
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