Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Pomelo and Vermicelli Salad

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner Asian
Pomelo and Vermicelli Salad
Ingredients
  • 2 ounces rice vermicelli
  • 1/2 large pomelo- peeled, membranes removed, and cut into bite-sized pieces
  • 1/4 cup julienned carrot
  • 1/4 cup julienned cucumber
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon Thai sweet chili sauce
  • 1 teaspoon packed brown sugar
  • 1 teaspoon seasoned rice vinegar
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt, and then bring it to a vigorous boil. Next, add the rice vermicelli noodles to the pot and return it to a rolling boil once again. Cook the pasta in boiling water, uncovered and occasionally stirring, according to the package's recommended cooking time, which is typically between 5-6 minutes depending on the thickness of the noodles. Remove it from heat and rinse with cold water to stop the cooking process.
2
Transfer the cooked rice vermicelli noodles to a serving bowl. Add sliced pomelo, carrot sticks, cucumber slices, chopped scallions, and fresh cilantro leaves to the bowl.
3
In a separate microwave-safe container, combine fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Microwave the mixture for 20 seconds to allow the sugar to dissolve completely. Whisk the dressing slightly and pour it over the vermicelli mixture in the bowl. Toss everything together to combine, ensuring that the dressing is evenly distributed throughout the dish.