- 8 Coraya Suprêmes
- 150g rice vermicelli
- 1 small yellow pepper
- 1 red onion
- 1 scallion
- 1 tbsp of fried onions
- 1 tbsp crushed peanuts
- 1 clove of garlic
- 15 cl soy sauce
- 5 cl fish sauce
- 1 tbsp granulated sugar
Cook the rice vermicelli for 5 minutes in boiling water.
Rinse in cold water and drain them.
Cut the peppers into strips.
Thinly slice the red onion and the scallion.
Place the Coraya Supremes and crunchy vegetables on the cooled and drained vermicelli. Sprinkle with fried onions.
Prepare the sauce: Heat the rice vinegar and sugar until dissolved, add the chopped garlic, soy sauce and fish sauce.
Add the sauce just before serving and enjoy with chopsticks.