| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | 4 | Servings | ||
INGREDIENTS
| 4 | oz | Bean thread vermicelli |
| 2 | tb | Lime juice |
| 1 | tb | Fish sauce |
| 1 | tb | Sugar |
| 1/2 | ts | Roasted sesame oil |
| 1/2 | c | Peanuts; toasted and chopped fine |
| 3 | Scallions; chopped fine | |
| 1/2 | sm | Carrot; chopped fine |
| 1/4 | c | Cilantro; chopped fine |
| 1/8 | c | Mint; chopped fine |
INSTRUCTIONS
Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent. Drain water and rinse with cold water. Allow to drain. In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste for seasoning and correct. For a spicy version, mince a jalapno and add to taste to the sauce to before microwaving. Serve at room temp. or refrigerate. Posted to recipelu-digest Volume 01 Number 256 by MickieX@aol.com on Nov 14, 1997
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