Start by softening the vermicelli noodles. Place them in a large bowl and cover them with boiling water. Let them soak for about 3 to 4 minutes or until they’re tender. After soaking, use a fork or your fingers to gently separate the noodles, then rinse them under cold water and drain well.
Next, prepare your serving bowls. Divide the spring lettuce greens equally among four bowls, creating a fresh and inviting base.
Once the greens are in place, it’s time to add the berries. Divide the berries evenly between the bowls, layering them on top of the lettuce for a colorful presentation.
Now, add the carrots and cucumber. Sprinkle the shredded carrots and sliced cucumber over the berries, providing a delightful crunch and texture contrast.
Next, layer on the red onion, green onions, cilantro, and mint. These ingredients not only add flavor but also enhance the visual appeal of your salad.
To make the dressing, in a separate bowl or a glass jar with a lid, combine the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper. Whisk or shake until the sugar dissolves and the ingredients are well mixed.
When you're ready to serve, pour 2 to 3 tablespoons of the dressing over each salad bowl. If you have any left, save it for regular green salads; it’s delicious!
Finish by sprinkling the salads with chopped peanuts, more cilantro, mint, and sliced limes. The final touch of lime juice adds a burst of freshness that ties everything together.
The salads are best enjoyed the day they’re made at room temperature. Take a moment to appreciate the vibrant colors and aromas before diving in!
