Vietnamese Rice Noodle Salad

Dressing:

• 3 cup tightly packed light brown sugar 
• 1 lime juiced
• 3 TB fish sauce 
• 2 cloves of garlic finely minced
• 1 TB crushed red pepper or sliced thai chili
• 1/3 cup warm water plus 2 TB 

Salad:

• 1 package of Vermicelli Rice Noodle – cooked as directed 
• 2 jars of Tonnino Albacore in Spring Water, drained and chopped 
• 1 cup thinly sliced radish 
• 1 cup of shredded carrots 
• 1 english cucumber thinly sliced 
• ½ cup of fresh chopped herbs (cilantro, basil and mint) 
• 3 scallions, thinly sliced
• 1 cup of roasted peanuts or cashews chopped

For Dressing

• Mix all ingredients together, season with salt and pepper and set aside 

For Salad

•  Make rice noodles as directed, rinse with cold water, drain well and set aside 
• Chop tuna into large chunks and mix 3 TB of dressing with tuna 
• Mix rice noodles, cucumber, carrots, fresh herbs, radish and tuna with ¾ of remaining dressing 
• Garnish with extra dressing, peanuts and scallions

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime 

Water in dressing needs to be warm in order to melt the sugar

A great addition when serving this recipe is adding your favorite take out spring roll. Slice them up and serve with the salad and a little drizzle of dressing

Dressing can be made a day ahead of time and stored in the refrigerator 

Bright, Fresh and Tangy

Adding hot water when making dressing helps dissolve the sugar more quickly and evenly