This vermicelli noodle salad with crispy shallots is bright and fresh, with a kick from the Thai chilies. It's perfect for a satisfying and healthy weekday lunch.
1: Heat coconut oil over medium heat and add shallots. Cook until golden brown, turning regularly to ensure they cook evenly.
2: Remove shallots from oil and allow to cool on a paper towel lined plate.
3: To make Nuoc Cham dressing, mix warm water, sugar, rice vinegar, and lime in a large bowl. Stir to dissolve sugar.
4: Add fish sauce, garlic, basil, and a small amount of chilies to the dressing. Taste and adjust spiciness as needed.
5: Cook noodles to al dente according to packaging instructions, about 5 minutes. Remove from heat and strain.
6: Run the noodles under cold water to stop cooking and allow excess water to drain.
7: Add noodles to the bowl with Nuoc Cham and toss to coat.
8: Toss in butter lettuce and plate, topping with avocado and coconut fried shallots.
