This refreshing salad combines the sweet, tangy flavor of pomelo with delicate rice vermicelli for a light and satisfying meal. Perfect for warm days, it’s easy to prepare and bursting with vibrant, fresh ingredients.
Start by bringing a large pot of lightly salted water to a boil. Add the rice vermicelli and cook it uncovered, stirring occasionally, until it’s tender—this usually takes about 5 to 6 minutes, depending on how thick your noodles are. Once cooked, drain the noodles and rinse them under cold water to stop the cooking and keep them from sticking together.
Place the vermicelli in a big bowl and toss in the pomelo, carrot, cucumber, scallions, and cilantro. In a separate microwave-safe bowl, mix together the fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Pop it in the microwave for about 20 seconds to help dissolve the sugar, then give it a quick whisk.
Pour the dressing over the noodle and fruit mixture, then gently toss everything together until well combined. Serve it right away for the freshest, brightest flavors.
- Rinse the rice vermicelli in cold water after cooking to prevent them from sticking together.
- Use fresh pomelo segments without the white pith for the best taste and texture.
- Toast some peanuts or sesame seeds to sprinkle on top for extra crunch and flavor.
This dish offers a wonderful balance of sweet, tangy, and savory flavors. The refreshing pomelo pairs perfectly with the light texture of rice vermicelli, making it a healthy and satisfying meal. It’s also quick to prepare and great for warm weather.
Serve the salad chilled or at room temperature. It pairs well with grilled chicken or shrimp for added protein. A light drizzle of lime juice or a side of chili sauce can enhance the flavors even more.
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate and add it just before serving to maintain the salad’s fresh texture. Avoid storing the pomelo with the vermicelli for too long, as it may make the noodles soggy.
