How to Make Pomelo Salad with Rice Vermicelli - A Step-by-Step Guide

There's something truly invigorating about a fresh and vibrant salad, and when it's a Pomelo Salad with Rice Vermicelli, that feeling is amplified. This dish is bursting with flavor, texture, and color, making it a delightful addition to any meal. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to impress.

The star of this salad is the pomelo, a citrus fruit that's similar to a grapefruit but sweeter. Its juicy, tangy flesh adds a refres...

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Ingredients

  • 2 ounces rice vermicelli
  • ½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
  • ¼ cup julienned carrot
  • ¼ cup julienned cucumber
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon Thai sweet chili sauce
  • 1 teaspoon packed brown sugar
  • 1 teaspoon seasoned rice vinegar

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
  • Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
  • Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
  • Nutrition

    195 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 649mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 97mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 526mg