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Rice Noodle, Cucumber and Herb Salad

4 Servings

30 minutes

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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.




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


  • 4

    ounces rice vermicelli (see headnote)