Vietnamese Rice Noodle Salad Bowl

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David Lebovitz
Nutrition per serving    (USDA % daily values)
Uploaded by: David Lebovitz


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Ingredients for 2 servings

3 tablespoons fresh lime juice

2 to 3 tablespoons fish sauce

2 ½ tablespoons light brown sugar

½ cup (125ml) water

1 Thai bird’s eye chile, minced, or 1 teaspoon minced red chiles (or to taste)

optional: 1 small clove garlic, peeled and minced

8 ounces (225g) thin rice noodles

1 large carrot, peeled and cut into matchsticks

Half a cucumber, peeled, seeded, and thinly sliced

8 to 12 ounces (225g to 340g) cooked meat or tofu

A handful of fresh mint, cilantro, or Thai basil, or a combination

1/3 cup (50g) roasted peanuts, coarsely chopped

8 to 12 ounces (225g to 340g) cooked meat, shrimp, or tofu

optional: 4-5 fried spring rolls

optional: fried shallots

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