Easy 32 min

Pomelo Salad with Rice Vermicelli

asian chinese european filipino italian korean mediterranean middle eastern region thai vietnamese side main sweet spicy sour savory umami medium fast

Prep

18 min

Cook

14 min

Total

32 min

Ingredients (6)

2 ounces rice vermicelli g

½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces g

¼ cup julienned carrot g

¼ cup julienned cucumber g

1 scallion, thinly sliced g

2 tablespoons chopped cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.