Pomelo Salad with Rice Vermicelli

By Kim's Cooking Now

5.0 / 5

15min

15min

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2 ounces rice vermicelli
½ large pomelo peeled, membranes removed, and cut into bite-sized pieces
¼ cup julienned carrot
¼ cup julienned cucumber
1 scallion thinly sliced
2 tablespoons chopped cilantro
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon Thai sweet chili sauce
1 teaspoon packed brown sugar
1 teaspoon seasoned rice vinegar