Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Rice Noodle, Cucumber and Herb Salad
This refreshing noodle salad is our take on a dish that we tasted in Cambodia combined with a recipe from “The Elephant Walk Cookbook” by Longteine de Monteiro and Katherine Neustadt. Thin rice noodles are tossed with cucumber, peanuts and tons of fresh herbs, then dressed in a punchy salty-sweet fish sauce-based dressing. Dried shrimp, soaked in hot water to soften, then chopped, adds unique, umami-rich flavor and texture to the salad, but it’s an optional ingredient (the dish is delicious even without it). Rice vermicelli are thin, wiry noodles; they’re sometimes labeled as maifun or thin rice sticks; don’t confuse them with wide, flat rice sticks used in pad thai or pho. We think the salad is a perfect companion to rich, fatty roasted pork or nicely charred grilled pork skewers.
4
Servings
Tip
Don’t serve the salad immediately after tossing the noodles and cucumbers with the dressing. A 15-minute rest allows the noodles to absorb the flavors and the cucumbers to soften slightly.
30 minutes
Ingredients
-
4
ounces rice vermicelli (see headnote)
-
⅓
cup fish sauce
Directions
-
01Bring a large pot of water to a boil. Add the vermicelli, stir to combine and turn off the heat. Let stand until the noodles are fully tender, about 3 minutes. Drain in a colander, rinse under running cold running water until completely cooled, then drain again. Transfer to a medium bowl. If the noodles are very long, use kitchen shears to snip them into more manageable lengths.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
