Lemongrass Vermicelli Salad

Name: Lemongrass Vermicelli Salad
Total time: 25 min
Ingredients: 1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only); 2 cloves garlic; 1/4 cup fish sauce; 1/4 cup + 2 tablespoons vegetable oil; 1/4 cup lime juice (3-4 limes); 2 tablespoons rice vinegar; 2–3 tablespoons brown sugar; 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat); 1 package vermicelli or thin rice noodles (about 8 ounces); 2 large carrots, shredded or julienne cut; 1 cucumber, julienne cut; 1 cup fresh mint; 1 cup fresh cilantro; 1/2 cup chopped peanuts; 1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)

foryoueats.com

This Lemongrass Vermicelli Salad is a vibrant and fresh dish, packed with flavor. The tangy and aromatic lemongrass sauce perfectly complements the crispy vegetables, fragrant herbs, and protein of...

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

Share this recipe:

Cooking tools:

Food processor
Mason jar
Stove
Pot
Colander
Mixing bowl
Spoon
Airtight container
Refrigerator

Ingredients

1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
2 cloves garlic
1/4 cup fish sauce
1/4 cup + 2 tablespoons vegetable oil
1/4 cup lime juice (3-4 limes)
2 tablespoons rice vinegar
2–3 tablespoons brown sugar
1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
1 package vermicelli or thin rice noodles (about 8 ounces)
2 large carrots, shredded or julienne cut
1 cucumber, julienne cut
1 cup fresh mint
1 cup fresh cilantro
1/2 cup chopped peanuts
1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)