No-Cook Burmese Chilled Rice Noodle Bowl with Peanuts, Herbs and Tamarind

Place the rice vermicelli in a large heatproof bowl and cover generously with boiling water. Let stand 4 to 5 minutes, just until tender with no chalky core.

Serves 4

Ingredients

• 10 ounces thin dried rice vermicelli noodles
• 3 tablespoons tamarind concentrate
• 3 tablespoons fish sauce
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons palm sugar or light brown sugar
• 3 tablespoons peanut oil
• 2 cloves garlic, finely grated
• 1 cup shredded green cabbage
• 1 large carrot, cut into fine matchsticks
• 4 scallions, thinly sliced on the bias
• 1 cup mixed cilantro and mint leaves, loosely packed
• 1/2 cup roasted peanuts, roughly crushed
• 1/3 cup crisp fried shallots
• 1 red chili, thinly sliced

Instructions

1. Place the rice vermicelli in a large heatproof bowl and cover generously with boiling water. Let stand 4 to 5 minutes, just until tender with no chalky core.
2. Drain the noodles and rinse thoroughly under cold running water, tossing with your hands until every strand is completely cool — this stops the cooking and keeps them from clumping.
3. Shake the noodles dry, transfer to a bowl and toss with 1 tablespoon of the peanut oil. Refrigerate at least 30 minutes, or up to a day ahead.
4. Whisk the tamarind concentrate, fish sauce, lime juice and palm sugar together until the sugar fully dissolves, then whisk in the remaining peanut oil and the grated garlic.
5. Taste the dressing and adjust: it should land squarely sour first, then salty, then faintly sweet. Add lime for brightness or a splash of water if it tastes too concentrated.
6. Add the shredded cabbage, carrot matchsticks and scallions to the chilled noodles and pour over about two thirds of the dressing. Toss with your hands, lifting from the bottom, until every strand is coated.
7. Fold through most of the herbs, then divide among four bowls.
8. Top with the crushed peanuts, fried shallots, sliced chili and the remaining herbs, and pass the reserved dressing at the table for anyone who wants it sharper.
9. Burmese salads — the family of dishes known as thoke — are built on contrast rather than heat, which makes them ideal food for a day too hot to cook. Everything is tossed by hand at the last moment so the crisp elements stay crisp against the cool, slippery noodles, and the tamarind does the work a stove otherwise would. Make the dressing and soak the noodles in the morning, keep them chilled, and lunch is four minutes of tossing away.

Nutrition (estimated, per serving)

• Calories: 538 kcal
• Protein: 13g
• Fat: 22g
• Carbohydrates: 74g
• Fiber: 5g
• Sugar: 12g
• Sodium: 1090mg