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Vietnamese Rice Noodle Salad

yield: 2 total time: 30 minutes
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Ingredients

  • 3 tablespoons fresh lime juice
  • 3 tablespoons fish sauce
  • 2 1/2 tablespoons light brown sugar
  • 1/2 cup water
  • 1 Bird's eye chile
  • 1 teaspoon red chiles
  • 1 clove garlic peeled and minced, optional
  • 6 ounces rice noodles thin, (170g)
  • 1 large carrot peeled and cut into matchsticks
  • 1/2 cucumber peeled, seeded, and thinly sliced
  • 12 ounces cooked meat or tofu, (225g to 340g)
  • 1 handful fresh mint cilantro, or Thai basil, or a combination
  • 1/3 cup roasted peanuts coarsely chopped, (50g)
  • 12 ounces cooked meat shrimp, or tofu (225g to 340g)
  • 5 spring rolls fried, optional
  • fried shallots optional:
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