Ingredients:
1l | Water |
250 g | Vermicelli rice |
1/4 cup | Sesame oil |
1 tsp | Salt |
1/4 cup | Soy sauce |
2 tablespoons | Balsamic vinegar |
1 tsp | Dijon mustard |
1/2 cup | Fresh cilantro (or Thai basil), chopped |
1 | Juice and zest of 1 lime |
1 | English cucumber, peeled and cut into thin strips |
1 | Daikon, peeled and cut into thin strips |
To taste | Pepper |
Instructions:
Makes 6 to 8 servings.