prep: 1 hour 20 minutes
cook: 25 minutes
cool: none
pickled red onion
2½ cups thinly sliced red onion (about 1 large)
¾ cup red wine vinegar
1½ tablespoons sugar
1 teaspoon kosher salt
dressing
⅓ cup rice vinegar
3 tablespoons honey
2 tablespoons fish sauce
1 garlic clove, minced
½ teaspoon grated fresh ginger (from a 1-inch piece)
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes (optional)
¼ cup toasted sesame oil
vermicelli salad
8 ounces rice vermicelli
1½ cups grated carrots
1 cup cucumber matchsticks
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 cup chopped salted roasted peanuts
1. To make the pickled red onion: Place the sliced onion in a heatproof container.
2. In a small saucepan, whisk together the vinegar, 1 cup water, the sugar, and salt. Bring to a boil over medium heat, whisking to dissolve the sugar, then let simmer for 5 minutes.
3. Remove the brine from the heat and carefully pour it over the onions. Let sit for at least 1 hour, then cover and refrigerate until ready to use.
4. Store in an airtight container in the refrigerator for up to 2 days.
5. To make the dressing: In a small skillet, whisk together the vinegar, honey, fish sauce, garlic, ginger, salt, and pepper flakes (if using). Bring to a simmer over medium heat and cook, whisking occasionally, until thickened and slightly reduced, 5 to 6 minutes. Remove from the heat and whisk in the sesame oil. Refrigerate until ready to use.
6. Meanwhile, to make the vermicelli salad: Cook the vermicelli according to the package directions. Strain the vermicelli in a colander and run cold water over it to cool the noodles. Drain well.
7. In a large bowl, toss the cooled noodles with the carrots, cucumber, pickled red onion, basil, cilantro, and mint. Pour the cooled dressing over the mixture and toss to coat.
8. Serve immediately or cover and store in the refrigerator until ready to serve. Top with the peanuts right before serving.
Makes 4 servings, with about 2 cups pickled red onion