A delightful Vietnamese noodle salad that brings together a vibrant mix of fresh herbs, crisp vegetables, and tender rice noodles, all drizzled with a zesty lime dressing.
Ingredients
Scale:
200g rice noodles, preferably made from white rice
1 cup shredded carrots
1 cup cucumber, julienned
1 red bell pepper, thinly sliced
1 cup bean sprouts, rinsed and drained
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, torn
1/2 cup chopped scallions (green onions)
1/4 cup roasted peanuts, roughly chopped (optional)
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
1 clove garlic, minced
1 teaspoon chili flakes (adjust to taste)
Instructions
In a large pot, bring water to a rolling boil. Add the rice noodles and cook according to the package instructions (usually about 4-6 minutes) until they are tender but still slightly chewy to the bite. Drain and rinse under cold water.
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili flakes until the sugar is fully dissolved.
In a large mixing bowl, combine the prepared rice noodles, shredded carrots, sliced cucumber, bell pepper, bean sprouts, cilantro, mint, and chopped scallions. Toss gently to ensure all ingredients are evenly mixed.
Pour the dressing over the salad and toss again to ensure everything is well coated. Let it sit for about 5 minutes.
Transfer the Pho Tron to a serving platter or individual bowls. Top with roasted peanuts if using, and serve immediately.
