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4 x ca. 30 g | Bean thread vermicelli |
2 Esslöffel | lime juice |
1 Esslöffel | fish sauce |
1 Esslöffel | sugar |
1/2 Teelöffel | Roasted sesame oil |
1/2 Tasse | Peanuts; toasted and chopped fine |
3 | Scallions coarsely chopped |
1/2 klein | Carrot finely chopped |
1/4 Tasse | Cilantro finely chopped |
1/8 Tasse | mint finely chopped |
Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent. Drain water and rinse with cold water. Allow to drain. In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste for seasoning and correct. For a spicy version, mince a jalapno and add to taste to the sauce to before microwaving. Serve at room temp. Or refrigerate.
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