Master Recipe for Cool Noodle Salads

Ingredients

• 8 oz. dried rice vermicelli
• ¹/₃ to ½ cup roughly chopped or small basil or Thai basil leaves
• 2 cups fresh, crisp bean sprouts
• 1-½ cups peeled, seeded, and julienned cucumber
• 1 recipe for Warm Lemon Grass Shrimp, Vietnamese Grilled Pork, or Stir-Fried Vegetables.
• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 Tbs. chopped roasted peanuts
• + 3 more ingredients
• • 12 sprigs fresh cilantro
  • ¹/₃ to ½ cup roughly chopped or small whole mint leaves
  • Nuoc cham (Vietnamese Dipping Sauce)

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate. Set peanuts aside. Make 1 recipe nuoc cham and refrigerate. Bring a medium potful of water to a rolling boil. Add...

View full recipe at Fine Cooking