A celebration of colours, this Asian vermicelli salad delivers on flavour and presentation. Mixed through with aromatic Vietnamese mint, crunchy sugar snap peas and pungent fish sauce, this salad will soon become a dinner party favourite!
Mix the rest of the dressing ingredients together and add garlic clove.
Let the garlic marinate in the dressing for 30 minutes.
Salad
Peel the small carrot and shred with shredding peeler or mandoline.
Snap off the roots of the bean sprouts. Bring a small pot of water to the boil, blanch for 30 seconds, drain and run under cold water to stop the cooking process.
Remove the string off the sugar snap peas. Using a small knife, grasp the curly end, pull it downward along the pod to remove the string. Do this for both the top and underside of the peas. Bring a small pot of water to the boil, blanch for 1 minute, drain and run under cold water to stop the cooking process.
Bring a medium sized pot of water to the boil. Add the coloured vermicelli for 5-6 minutes. Wash under cold running water and set aside to dry. Remove as much water as possible.
Roughly chop cilantro (coriander) to yield 1 cup.
Pick the Vietnamese mint leaves off the stalk. Lay them flat on top of on another and slice into long strips to yield ⅓ cup.
Assembly
Mix all the ingredients, except the fried shallots together.
Add the dressing and toss well. Add salt and pepper to taste.
In a piled heap, place the salad on a serving bowl or platter.
Garnish with fried shallots and serve.
Notes
You can find coloured vermicelli in Indian grocers. Otherwise, any vermicelli will be fine. Normal vermicelli however is quite long so cut them up before tossing so it’s easier to eat.
You can substitute sugar snap peas with snow peas or green beans.
Buy the peanuts already roasted so you don’t have to do it yourself. Use raw peanuts for a healthier version.
Buy fried shallots already made from the Asian grocer.
Use more or less of the chilli flakes to adjust or even eliminate the heat level.
Replace soy sauce with tamari to make this recipe gluten free.