Vermicelli with Vietnamese Pesto

Vermicelli with Vietnamese Pesto


23 people made this

About this recipe: This Vietnamese-inspired dish is a great one-bowl, one-pan option for casual dinner parties. This is a really different kind of pesto that uses peanuts and Asian flavours.


Serves: 4 

  • 500g vermicelli
  • good handful chopped fresh coriander
  • small handful Thai basil
  • 2 cloves garlic, halved
  • 1/2 teaspoon finely chopped lemon grass
  • 1 green chilli, seeded and finely chopped
  • 1 tablespoon fish sauce
  • 4 tablespoons chopped, unsalted dry-roasted peanuts
  • 100ml canola oil
  • 1/2 lime, cut into wedges
  • salt and freshly ground black pepper to taste

Prep:30min  ›  Cook:5min  ›  Ready in:35min 

  1. Soak vermicelli in a large bowl of cold water for 30 minutes. Drain the noodles, and set aside.
  2. Make the pesto: In a blender or food processor combine the coriander, basil, garlic, lemon grass, chilli, fish sauce and 2 tablespoons of the peanuts. Process just until the herbs and peanuts are coarsely chopped. While the machine is running, add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.
  3. Place soaked vermicelli into a large frying pan with 1/2 cup water over medium high heat. Stir until most of the water has been absorbed and the noodles are tender.
  4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
  5. Taste the noodles and add more pesto, lime juice, fish sauce, salt or pepper if you like. Garnish the noodles with the remaining 2 tablespoons of peanuts, and serve right away.

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