Vermicelli Salad

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Yield: 4


  • 200g bean thread vermicelli
  • 1/2 cucumber, roughly chopped
  • 12 cherry tomatoes, halved
  • handful coriander leaves
  • handful basil leaves
  • 1 red onion, finely chopped
  • 1 large handful mung bean sprouts
  • small handful mint leaves
  • 1 cup chopped fresh pineapple
  • 100g roasted and salted cashew nuts
  • 1 clove garlic, crushed and finely chopped
  • 1 red chilli, finely chopped
  • 1 tablespoon chopped palm sugar (or brown sugar)
  • 2-3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablsepoon rice bran oil


Soak the vermicelli in boiling water for 5 minutes, drain well and chop a little with kitchen scissors.
Combine vermicelli, cucumber, tomatoes, herbs, onion, sprouts and pineapple on a large platter or bowl.
Mix the garlic, chilli, sugar, fish sauce, lime juice and oil together in a small bowl.  Taste and adjust flavours as needed.  It should have a sweet, sour, salty flavour.  Drizzle dressing over salad, toss and serve.

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One thought on “Vermicelli Salad

  1. I made this salad for a large luncheon with my extended family – and it was the topic of the day – everyone asked for the recipe. I confess I did have to resort to using canned Pineapple, but I don’t think that detracted from its yummyness.
    It is such an easy and cheap dish to make. :)