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Vermicelli and Herb Salad

Try Nici Wicke's easy-to-follow Vietnamese recipe from episode 3 of World Kitchen.


  • 100g rice vermicelli – soaked in boiling water & drained

  • Juice of two limes

  • 1 tsp sesame oil

  • 1 Tablespoon grated palm sugar

  • 1 Tablespoon fish sauce

  • 2 chillies – de-seeded & sliced

  • 1 cup mixed chopped fresh herbs – mint, coriander, Vietnamese mint, beansprouts

  • ¼ cup toasted peanuts to garnish


  • 1.

    Soak vermicelli in boiling water until soft. Drain well. Set aside.

  • 2.

    In a bowl whisk together lime, sesame oil, grated palm sugar, fish sauce. Add vermicelli, chillies and herbs. Toss well.

  • 3.

    Garnish with peanuts and serve.

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