Recipe information
Yield
4 Servings
Ingredients
8
3
1
6
1
1
1
1
2
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).