ATHO

 

✅ Ingredients:

• 200g cooked rice vermicelli noodles (thin rice noodles)

• 1 small onion (thinly sliced)

• 1 small carrot (julienned)

• 1 small cucumber (julienned)

• 2 tbsp roasted peanuts (crushed)

• 1-2 boiled eggs (optional, sliced)

• 2 tbsp dried shrimp (optional)

• 2 tbsp fried garlic bits or garlic oil

• 2 tbsp coriander leaves (chopped)

• 1-2 green chilies (finely chopped, optional)

For the dressing:

• 2 tbsp fish sauce or soy sauce (for vegetarian)

• 1 tbsp lime juice

• 1 tsp sugar

• 1-2 tbsp chili oil (adjust to taste)

• 1 tsp roasted tea leaves (optional, for authentic flavor) — can be found in Asian stores

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👨‍🍳 Instructions:

1. Prepare the noodles:

   • Soak rice vermicelli in warm water until soft, drain well.

2. Make the dressing:

   • Mix fish sauce, lime juice, sugar, and chili oil in a bowl until sugar dissolves.

3. Mix salad:

   • In a large bowl, combine noodles, onions, carrot, cucumber, dried shrimp (if using), and coriander.

   • Pour dressing over and toss well to combine.

4. Serve:

   • Plate the salad.

   • Top with crushed peanuts, fried garlic bits, boiled egg slices, and green chilies.

   • Sprinkle roasted tea leaves on top if available.

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💡 Tips:

• For a vegan version, replace fish sauce with soy sauce or tamari.

• You can add shredded cooked chicken or tofu for protein.

• Use fresh lime juice for best tang.