Vietnamese Rice Noodle Salad

1. 1

   Soak noodles in hot water 10 minutes, then drain in a large sieve.

2. 2

   Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

3. 3

   Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.