After work, I took a heart-thumping and blood pumping spin class and needed a dinner with more OOMPH. So I thought of my favorite salad of all-time, the Vietnamese rice vermicelli salad bowl with fresh boiled shrimp. Its vibrant dressing and healthfully delicious mix of veggies and rice noodles without a trace of oil was the perfect antidote to the hot weather.
Vietnamese Rice Vermicelli Salad (Bun Tom)
Ingredients:
handful of bean sprouts, washed and cleaned
handful of hothouse cucumber sprigs
2 tablespoons of chopped green onions
one handful of cooked rice vermicelli
juice of 4 limes
3 tablespoons of fish sauce
1 tablespoon of sugar
1 tablespoon of chili garlic paste
5 boiled shelled and de-veined shrimp
cilantro sprigs
mint leaves
Mix the sauce components together and chill.
Pile all of the ingredients on top of each other in a large bowl attractively.
Spoon some sauce over the salad, and...
