Vietnamese Rice Noodle Salad

How to prepare vietnamese rice noodle salad

1. The dressing can be prepared ahead and kept in the refrigerator. Dissolve the sugar in warm water. In a mortar, crush the garlic until it becomes a paste. Add the hot pepper paste and crush together. Add the dissolved sugar and the rest of the dressing ingredients and mix well. Taste and adjust salt and acidity (with lime juice).
2. Peel the cucumbers and cut them in half lengthwise (or into 4 for the long ones) and then cut into slices of suitable thickness. Sprinkle with a little salt and then 2 tablespoons of dressing. Mix well and let marinate (ideally, at least 1/2 hour).
3. Grate the carrot on a small grater, sprinkle with a little salt and then knead with your fingers to soften it a bit.
4. Cut the cabbage into thin strips, sprinkle with a little salt and also knead for a few minutes to soften it.
5. Cut the red onion into fine fish scales. Cut the green onion into fine rounds. Lightly crush the peanuts in a mortar, just enough to break them into smaller pieces.
6. Bring water to a boil in a pot and when it boils, remove from heat. Submerge the noodles in the water, cover and leave for 5 minutes.
8. Drain the noodles, quickly rinse under cold water and then drain as well as possible. Drizzle with a little oil, just enough so they don't stick (1/2 tablespoon of oil is enough).
9. Add the carrots and cabbage over the noodles and 2-3 tablespoons of dressing. Mix well to distribute the vegetables evenly. Taste and adjust salt.
10. Divide the noodles with vegetables into 2 wide bowls. Place half of the marinated cucumbers on top of each (pour the marinating sauce too). Sprinkle the chopped onion, avocado cubes, then chopped herbs and finally the peanuts. Drizzle the rest of the dressing on top.
11. Serve immediately or keep in the refrigerator. It's good even if it sits a while, just don't add the avocado until serving.

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