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
Why This Recipe Is A Must Try
Better Cooking Tips
- Use fresh pomelo segments without the white pith for the best taste and texture.
- Toast some peanuts or sesame seeds to sprinkle on top for extra crunch and flavor.
Step 1
Bring a large pot of lightly salted water to a boil. Add the rice vermicelli and cook it uncovered, stirring occasionally, until it’s tender—this usually takes about 5 to 6 minutes, depending on how thick your noodles are. Once cooked, drain the noodles and rinse them under cold water to stop the cooking and keep them from sticking together.
Step 2
Place the vermicelli in a big bowl and toss in the pomelo, carrot, cucumber, scallions, and cilantro. In a separate microwave-safe bowl, mix together the fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Pop it 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, then gently toss everything together until well combined. Serve it right away for the freshest, brightest flavors.
