Main Ingredients:
Dry rice noodles: a small handful; Sliced meat: several pieces; Bean sprouts: 10g; Cucumber: a small piece; Leafy greens: as needed; Onion: 10g; Roasted peanuts: as needed.
Seasonings:
Fish sauce: 3 tbsp; Garlic: 2-3 cloves; Chili: as needed; Sugar: 1 tsp; Kaffir lime: 1.
Flavor: Spicy and sour; Technique: Boiling; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Vietnamese Dry Rice Noodles
Crush garlic and chili, mix with sugar, fish sauce, and kaffir lime juice to make the sauce. Julienne cucumber and onion. Crush roasted peanuts.
Soak the rice noodles in warm water beforehand, then blanch in boiling water for about 3 minutes, remove and place in a bowl.
Sauté the onion and set aside.
Blanch bean sprouts, leafy greens, and meat slices separately.
Arrange the blanched vegetables, onion, and cucumber on top of the rice noodles, then drizzle with the prepared sauce.
Finish by sprinkling crushed peanuts on top.
