Bun (Vietnamese Herb Noodle Salad) - cooking recipe

Ingredients

Nuac Cham Sauce
1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 garlic clove, minced
1 thai chili, finely chopped
shredded carrot (optional)
Salad
1 lb rice vermicelli noodles
1/2 cup sliced garlic, fried
1 1/2 cups fresh mung bean sprouts
2 Persian cucumbers, julienned
1 1/4 cups fresh cilantro leaves
1 1/4 cups fresh mint leaves
1 cup thai basil leaves, roughly chopped
4 scallions, thinly sliced
2 teaspoons ground black pepper
1 cup unsalted dry roasted peanuts, crushed

Preparation

Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
Before serving, pour the Nuac Cham sauce over all and toss before serving.