Ingredients
- 2 ounces rice vermicelli
- ½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
- ¼ cup julienned carrot
- ¼ cup julienned cucumber
- 1 scallion, thinly sliced
- 2 tablespoons chopped cilantro
- Dressing:
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon packed brown sugar
- 1 teaspoon seasoned rice vinegar
What Makes This Recipe Unique
Cooking Techniques
- Gently separate the pomelo segments to keep the salad light and airy.
- Use fresh herbs like mint and cilantro for a bright, fragrant finish.
Step 1
Bring a large pot of lightly salted water to a boil. Add the rice vermicelli and cook it uncovered, stirring now and then, following the package instructions—usually around 5 to 6 minutes depending on the thickness. Once cooked, drain the noodles and rinse them under cold water to stop the cooking and keep them from sticking.
Step 2
Transfer the noodles to a big bowl, then toss in the pomelo, carrot, cucumber, scallions, and cilantro. In a separate small bowl, mix together the fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Pop the dressing in the microwave for about 20 seconds to help dissolve the sugar, then give it a quick whisk.
Step 3
Pour the dressing over the noodle and fruit mixture, and gently toss everything together until well combined. It’s best served right away so the noodles stay fresh and flavorful. Enjoy!
