Rice Vermicelli w/ Pepper Sauce

It's as simple as fresh cooked rice vermicelli with blanched greens and a spicy, sour, sweet, and salty pepper sauce.

Prep Time 10

Servings people

10-12 whole birds eye chili peppers or a blend of any kind you like (more or less depends on your spice level)
4 whole garlic cloves (more or less depends how much garlic flavor you want)
1/2 tsp MSG or mushroom seasoning
1 tsp salt
2 Tbsp sugar
1/2 cup hot water
1/4 cup lime juice
2/3 cup fish sauce
2 Tbsp chopped cilantro

In a mortar & pestle, add in the chili peppers, garlic, msg, and salt. Pound until the peppers/garlic are pounded. Spoon out the smashed peppers/garlic into a bowl and add in the sugar, hot water, lime juice, fish sauce, and chopped cilantro. Stir well and taste to adjust seasoning. Add more of your favorite flavors as needed to fit your taste buds. My mom likes this sauce more on the saltier side since she usually just like to dress the noodles as oppose to creating a brothy sauce for the noodles. If you like this sauce on the brothy side, add more water and adjust the seasonings as you like. Place the sauce in the fridge until ready to use.

Fill a pot with water and bring it to a boil. Then add in the chopped vegetables and cook for about 1-2 minute just to blanch it. Drain and rinse in cold water. Drain well and set aside. I like the vegetables to still be slightly crunchy, so cook it however you please.

Follow directions on the back of the packet. Make sure to rinse in cold water, and individually portion it into a colander. OR you can also make fresh vermicelli noodles using my recipe I just posted.

In a bowl, add in as much noodles and blanched vegetables as you like. Ladle as much sauce as you like to coat the noodles and vegetables. Stir well and enjoy while it's fresh!