We really had no intention of making an exclusive recipe for this dish since it is one of the most common accompaniments in Thai, Vietnamese, and in short, much of South Asia cuisine.
However, it deserves it, we couldn't consider it a main dish, it could be but it wouldn't work because it would lack nuances and contrasts, and this is when the magic happens, when you associate it with dishes like chicken with lime and chilli, with a touch of mint on top of the noodles.
Or with a chicken marinated with kaffir lime and basil, a sweet and sour pork, for some satay skewers, we could list a large number of dishes that make this light salad an essential supporting actor.
Ingredients for two people:
– 160-200g of rice noodles, they can be either 1mm vermicellis like the ones in the photo, the 10mm ones or XXL size, any will work, it depends on what it is going to accompany, the smaller the amount of things, the larger ones are more recommended. size
– 1/2 cucumber cut into light strips 1 cm thick and not excessively long
– 1 carrot cut into strips, also thin.
We simply boil the noodles or let them soak depending on size and/or manufacturer and when we have them ready, we drain them and set aside.
We cut the cucumber, removing the seeds from the middle so as not to make it bitter, and finally quickly cut the carrot, preventing it from turning black. We can also turn them into crudittes if we put them lightly in ice so that they remain crunchy.
We place the noodles and the cucumber and carrot on top, we can add a touch of chopped or fresh mint, chopped or fresh basil, etc. depending on the type of main dish we have.
And it is equally good both hot and served cold.
