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Cucumber and Carrot Vermicelli with Crispy Shallots
4 servings
Steps
- Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water, drain well, and transfer to a large bowl. Cook vermicelli in a large pot of boiling water according to package instructions; drain and rinse with cold water. Drain well and transfer to a large bowl.
- Heat 2 Tbsp. oil in a medium skillet over medium-high heat; add shallot and cook, stirring, until brown and crisp, about 3 minutes. Using a slotted spoon, transfer shallot to a paper towel–lined plate and season with salt.
- Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add scallions, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
- Add soy sauce, lime juice, vinegar, honey, and sesame oil to scallion mixture; whisk to combine. Add vermicelli, cucumber, carrot, cilantro, and mint and toss to coat. Serve with Vietnamese Fried Chicken Thighs (click for recipe).
Originally published at Bonappetit.com. Reproduced for personal collection.
