Bun (vietnamese Herb Noodle Salad)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1/4 cup lime juice
• 1/4 cup fish sauce
• 1/4 cup water
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 1 garlic clove, minced
• 1 thai chili, finely chopped
• shredded carrot (optional)
• 1 lb rice vermicelli noodles
• 1/2 cup sliced garlic, fried
• 1 1/2 cups fresh mung bean sprouts
• 2 persian cucumbers, julienned
• 1 1/4 cups fresh cilantro leaves
• 1 1/4 cups fresh mint leaves
• 1 cup thai basil leaves, roughly chopped
• 4 scallions, thinly sliced
• 2 teaspoons ground black pepper
• 1 cup unsalted dry roasted peanuts, crushed

Recipe

• 1 bring a large pot of water to a rolling boil. turn off the heat and add the noodles; let sit for 2 minutes.
• 2 remove noodles from hot water and shock them by placing them in a bowl of ice water. drain in a colander.
• 3 place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. garnish with black pepper, garlic and peanuts.
• 4 before serving, pour the nuac cham sauce over all and toss before serving.