Lemongrass Vermicelli Salad

Ingredients

• 1-2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
• 2 cloves garlic
• 1/4 cup fish sauce
• 1/4 cup + 2 tablespoons vegetable oil
• 1/4 cup lime juice (3-4 limes)
• 2 tablespoons rice vinegar
• 2-3 tablespoons brown sugar
• 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
• 1 package vermicelli or thin rice noodles (about 8 ounces)
• 2 large carrots, shredded or julienne cut
• 1 cucumber, julienne cut
• 1 cup fresh mint
• 1 cup fresh cilantro
• 1/2 cup chopped peanuts
• 1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)

Steps

1. 1

   Make the sauce by blending in a food processor or shaking together in a jar.

2. 2

   Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

3. 3

   Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

4. 4

   Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.