Name: Pomelo Salad with Rice Vermicelli
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Rice vermicelli - 2 ounces; Large pomelo- peeled, membranes removed, and cut into bite-sized pieces - ½; Julienned carrot - ¼ cup; Julienned cucumber - ¼ cup; Scallion, thinly sliced - 1; Chopped cilantro - 2 tablespoons; Fish sauce - 1 tablespoon; Water - 1 tablespoon; Thai sweet chili sauce - 1 tablespoon; Packed brown sugar - 1 teaspoon; Seasoned rice vinegar - 1 teaspoon

Ingredients for - Pomelo Salad with Rice Vermicelli

1. Rice vermicelli 2 ounces

2. Large pomelo- peeled, membranes removed, and cut into bite-sized pieces ½

3. Julienned carrot ¼ cup

4. Julienned cucumber ¼ cup

5. Scallion, thinly sliced 1

6. Chopped cilantro 2 tablespoons

7. Fish sauce 1 tablespoon

8. Water 1 tablespoon

9. Thai sweet chili sauce 1 tablespoon

10. Packed brown sugar 1 teaspoon

11. Seasoned rice vinegar 1 teaspoon

How to cook deliciously - Pomelo Salad with Rice Vermicelli

1 . Stage

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.

2 . Stage

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

3 . Stage

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.