Ingredients

The following ingredients have 6 Servings
  • 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
  • a little bundle of fresh mint 
  • a little bundle of fresh cilantro
  • a handful of chopped peanuts
  • cooked tofu, shrimp, or chicken (or whatever protein you like)

Instruction

  • Make the sauce by blending in a food processor or shaking together in a jar.
  • 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.
  • Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
  • 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.