Mont Di with Lime and Chili

Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package directions until just tender, about 3–4 minutes. Drain in a strainer, rinse under cold water, and drain well. Let the noodles air-dry for a few minutes to remove excess moisture.

Heat peanut oil in a small skillet over medium heat. Add the sliced shallots and garlic and cook, stirring frequently, until golden and crisp, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Reserve the oil for the dressing.

In a small bowl, whisk together lime juice, crushed red chili flakes, roasted chickpea flour, fish sauce (or soy sauce), sugar, and 1 tablespoon of the reserved shallot-garlic oil. Stir until the sugar dissolves and the dressing is slightly thickened.

Place the cooked noodles in a large bowl. Pour the dressing over, and toss gently with chopsticks or forks until the noodles are evenly coated. The dressing will cling beautifully.

Divide the noodles among serving plates. Top each with a generous sprinkle of fried shallots and garlic, fresh cilantro, and chopped peanuts if using. Serve immediately or at room temperature.