Pomelo Salad with Rice Vermicelli


  • 2 ounces rice vermicelli
  • ½large pomelo- peeled, membranes removed, and cut into bite-sized pieces
  • ¼ cup julienned carrot
  • ¼ cup julienned cucumber
  • 1scallion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon Thai sweet chili sauce
  • 1 teaspoon packed brown sugar
  • 1 teaspoon seasoned rice vinegar
  • Directions

  • Step 1

    Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.


  • Step 2

    Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.

  • Step 3

    Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

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