Vietnamese Rice Vermicelli Salad ~ 越南米粉沙拉

A refreshing salad for a hot day ~ consisting of  a stir-fry chicken from the pan,  paired with freshly blanched rice vermicelli, julienned carrots, lettuce and topped with roasted peanuts.  Rounded up with a lime and chilli dipping sauce.  This makes a satisfying main-course salad or even a wholesome meal on its own, fuss-free!

Vietnamese Rice Vermicelli Salad   ~  越南米粉沙拉

Ingredients

• 200 gm dried Vietnamese rice vermicelli
• 200 gm chicken breast, seasoned with some salt, light and dark soya and sugar
• 1 small carrot, julienned
• 3 limes, chilli padi, romaine lettuce, roasted peanuts

Sauce

1. Mix 4 Tbsp lime juice with 2 Tbsp sugar and 2 Tbsp fish sauce or to taste.

Method

1. Season the chicken breast and pan-fry till cooked with some sauce.  Let cool and cut into slices.
2. Soak the rice vermicelli till slightly tender.
3. Boil a pot of water and toss in the vermicelli, stir and drain when noodles are al dente, cool uncer running water.  Fluff and leave in strainer to drain well.
4. Place some lettuce in a bowl, add in some noocles, carrot and corainder leaves.  Top with chicken slice and roasted peanuts.
5. Serve with prepared sauce.