Brown Rice Vermicelli Salad

Name: Brown Rice Vermicelli Salad
Total time: 5400 s
Yield: Serves 1 serving
Ingredients: 1 handful brown rice vermicelli noodles; 1 carrot; 1 cucumber; 2-3 cloves garlic; 1 chili pepper; 1 lime; 1 sheet rice paper; 1 slice Vietnamese pork sausage (gio lua); 1-2 tablespoons sugar (about 15-30 grams); 1 teaspoon MSG (about 5 grams); 1 tablespoon fish sauce (about 15 ml); 2 tablespoons water (about 30 ml); 1 handful mixed fresh herbs or leafy greens (preferably Thai basil, lettuce, etc.; avoid perilla or Vietnamese coriander)

Teraxo167 @teraxo167

Brown Rice Vermicelli Salad

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Ingredients

1 hour 30 minutes

Serves 1 serving

1 handfulbrown rice vermicelli noodles
1carrot
1cucumber
2-3 clovesgarlic
1chili pepper
1lime
1 sheetrice paper
1 sliceVietnamese pork sausage (gio lua)
1-2 tablespoonssugar (about 15-30 grams)
1 teaspoonMSG (about 5 grams)
1 tablespoonfish sauce (about 15 ml)
2 tablespoonswater (about 30 ml)
1 handfulmixed fresh herbs or leafy greens (preferably Thai basil, lettuce, etc.; avoid perilla or Vietnamese coriander)

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Steps

1 hour 30 minutes

1

Soak the brown rice vermicelli noodles in water for 30 minutes.
2

Bring a pot of water to a boil and cook the noodles. Make sure to use plenty of water, as the noodles absorb a lot.
3

Peel the cucumber and carrot. Cut the carrot into thin strips and slice the cucumber.
4

Wash the fresh herbs and greens. For lettuce, after washing, soak in salted water for 15 minutes, then cut into pieces (do not cut too small). Other herbs can be washed, soaked in salted water, and used as is.
5

To make the dipping sauce: Peel and finely chop the garlic. Slice the chili pepper (remove seeds if you prefer less heat). Place the chopped garlic and chili in a small bowl. Add 1 teaspoon MSG (use sparingly), 1 1/2 tablespoons sugar, and juice from half a lime (add more to taste). Mix the chili, garlic, lime, sugar, and MSG until mostly dissolved. Add 1 tablespoon fish sauce and 2 tablespoons water. Mix well and adjust seasoning to taste.
6

Cut the Vietnamese pork sausage into thin strips. Cut the rice paper into pieces.
7

Once the sauce is ready, check the noodles. If they are soft, they are ready to eat.
8

Drain the noodles and arrange them in a bowl. Pour the sauce over the noodles. (Don’t worry about it being too salty, as brown rice vermicelli doesn’t absorb flavors easily. If you prefer, add the sauce gradually.)