Shan Vermicelli Salad Recipe

This Shan vermicelli salad recipe with sesame, coriander and peanuts makes a deliciously light vegetarian noodle salad from the Shan State in northeastern Myanmar, but you’ll spot variations of this dry noodle dish in markets and on menus around the country. Typically eaten as a refreshing accompaniment to rich oily curries it could also be eaten as a very satisfying single-dish meal.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: Burmese, Shan

Servings:

Calories: 792kcal

Author: Lara Dunston

Ingredients

300 g dried vermicelli noodles
1 tsp salt
2 tbsp white rice vinegar
2 tbsp lime juice
1 tbsp fish sauce
½ tsp sea salt
1 tsp sugar
2 tbsp white sesame seeds toasted
1 tsp black sesame seeds
150 g fresh coriander cilantro, finely chopped, stalks and leaves
4 tbsp roasted peanuts crushed
2 tbsp crispy fried shallots
2 tbsp crispy fried garlic
1 tbsp fresh coriander leaves
1 lime quartered, for garnish

Metric - US Customary

Instructions

Cook the dried vermicelli noodles by following the instructions on the packet, which will probably require you to soak them for a few minutes or so in boiling water with salt until soft and tender. When they’re ready, drain them and set them aside in a mixing bowl to cool.
To a small bowl, add the white rice vinegar, lime juice, fish sauce, sugar, and salt, and stir well until the sugar has dissolved. If you’re not a regular user of white rice vinegar or fish sauce, add half the recommended amounts first, taste, then add the rest (if you like), adjusting to suit your palate, before adding the sesame seeds and fresh coriander to the dressing.
Once the noodles have cooled down, pour the dressing over the noodles and combine well, either by using chopsticks or gloved hands.
Add the peanuts, crispy fried shallots and crispy fried garlic and combine well, then transfer to a serving plate and garnish with fresh coriander leaves and lime quarters.

Nutrition