Chilled Pho Rice Noodles With Sesame And Green Onion


You can buy PHO rice noodles dried or fresh in any Vietnamese market, Whole Foods or specialty grocer. If you have a choice, always go with the fresh variety, which is chewier and more plump than dried. If you are using fresh noodles, you’ll be blanching them, which simply means you’re going to plunge them into boiling water for a few seconds to soften them before giving them a rinse under cold water. Most dried rice noodles (sometimes called cello noodles), require soaking in hot or boiling water. Be sure to check the directions.


  • 1 16 oz. package fresh pho rice noodles, rinsed
  • 5 T coconut vinegar
  • 1 T rice vinegar
  • 4 T sesame oil
  • 1 T neutral flavored oil
  • 3 T white sesame seeds, toasted (if you like)
  • 3 T black sesame seeds
  • 6-7 scallions, cleaned and sliced thin on bias
  • 1/2 tsp Jacobsens kosher salt
  • 1 tsp Szechuan pepper or pink or black pepper


  1. Blanch fresh noodles in boiling water then rinse and cool with cold water, drain. If using dried, prepare according to the package instructions.
  2. Transfer the noodles to a medium-sized bowl and add in the remaining ingredients, tossing to coat. Serve immediately.
  3. This is also great as a cold salad just chill the noodles by rinsing longer with cold water and toss with ingredients.

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