Follow these steps for perfect results
Carrot
sliced
Yellow Bell Pepper
diced
Mango
cubed
Red Bell Pepper
diced
Mint Leaves
for garnish
Ginger
grated
Soy Sauce
Lemon Juice
Sesame Oil
Rice Vermicelli Noodles
blanched
Spring Onion
chopped
Cashew Nuts
toasted
Honey
Cucumber
sliced
Boil rice noodles in water until cooked, about 10 minutes.
Strain the noodles and rinse under cold water.
Chop all vegetables and mango into desired sizes.
Grate ginger and combine with soy sauce, honey, sesame oil, lemon juice, and salt to make the dressing.
Toss some dressing with the noodles.
Place noodles on a serving plate.
Toss the remaining dressing with the vegetables and mango.
Place the vegetable and mango mixture over the noodles.
Sprinkle with spring onions and mint leaves.
Add toasted cashews.
Serve immediately.
Expert advice for the best results
Adjust the amount of honey and lemon juice to suit your taste.
For a spicier salad, add a pinch of red pepper flakes to the dressing.
Make the dressing ahead of time and store it in the refrigerator.
Everything you need to know before you start
10 mins
Dressing can be made ahead.
Serve in a bowl or on a platter, garnished with fresh mint and a sprinkle of toasted cashews.
Serve as a light lunch or side dish.
Pairs well with grilled tofu or shrimp.
Its sweetness complements the mango.
A refreshing and light pairing.
Discover the story behind this recipe
Popular street food in Vietnam and Thailand.
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