Chilled Laotian Rice Noodle Salad with Herbs, Lime and Toasted Rice

Soak the rice vermicelli in hot water until tender, about 5 minutes, then drain and rinse under cold water until fully chilled.

Serves 4

Ingredients

• 8 oz thin rice vermicelli noodles
• 2 tbsp uncooked jasmine rice, for toasting
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 Thai chili, finely minced
• 1 cup shredded carrot
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup thinly sliced shallot
• 1/3 cup roasted peanuts, roughly chopped

Instructions

1. Soak the rice vermicelli in hot water until tender, about 5 minutes, then drain and rinse under cold water until fully chilled.
2. In a dry skillet over medium heat, toast the jasmine rice, shaking often, until deep golden and fragrant, then grind to a coarse powder in a mortar or spice grinder.
3. Whisk the lime juice, fish sauce, sugar and minced chili until the sugar dissolves into a bright, balanced dressing.
4. In a large bowl, combine the chilled noodles, carrot, cucumber, mint, cilantro and shallot.
5. Pour the dressing over and toss gently with your hands so the herbs stay whole and every strand is coated.
6. Taste and adjust with more lime or fish sauce for the classic Lao balance of sour, salty and fresh.
7. Pile into bowls and shower generously with the toasted rice powder and chopped peanuts for crunch.
8. Serve immediately while cold, with extra lime wedges on the side.
9. Toasted sticky rice, or khao khua, is the soul of Lao cooking, lending a nutty aroma and gentle crunch to countless dishes. This no-cook noodle salad channels the herb-forward, tangy flavors of Laos into a cooling summer lunch perfect for the hottest days.

Nutrition (estimated, per serving)

• Calories: 360 kcal
• Protein: 10g
• Fat: 9g
• Carbohydrates: 62g
• Fiber: 4g
• Sugar: 8g
• Sodium: 690mg