Vietnamese Rice Noodle Salad

Ingredients

Dressing:

• 3 cup tightly packed light brown sugar 
• 1 lime juiced
• 3 TB fish sauce 
• 2 cloves of garlic finely minced
• 1 TB crushed red pepper or sliced thai chili
• 1/3 cup warm water plus 2 TB 

Salad:

• 1 package of Vermicelli Rice Noodle – cooked as directed 
• 2 jars of Tonnino Albacore in Spring Water, drained and chopped 
• 1 cup thinly sliced radish 
• 1 cup of shredded carrots 
• 1 english cucumber thinly sliced 
• ½ cup of fresh chopped herbs (cilantro, basil and mint) 
• 3 scallions, thinly sliced
• 1 cup of roasted peanuts or cashews chopped

Directions

For Dressing

• Mix all ingredients together, season with salt and pepper and set aside 

For Salad

•  Make rice noodles as directed, rinse with cold water, drain well and set aside 
• Chop tuna into large chunks and mix 3 TB of dressing with tuna 
• Mix rice noodles, cucumber, carrots, fresh herbs, radish and tuna with ¾ of remaining dressing 
• Garnish with extra dressing, peanuts and scallions

Recipe Notes

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime 

Water in dressing needs to be warm in order to melt the sugar

A great addition when serving this recipe is adding your favorite take out spring roll. Slice them up and serve with the salad and a little drizzle of dressing

Storage Instructions

Dressing can be made a day ahead of time and stored in the refrigerator 

Tasting Notes

Bright, Fresh and Tangy

Ingredient Notes

Adding hot water when making dressing helps dissolve the sugar more quickly and evenly