Snacks & Nibbles
Grilled Corn Bihun Salad with Spicy Basil Sauce
Prep
20 min
Cook
15 min
Servings
4
Level
Easy
A combination of chewy rice vermicelli (bihun), sweet smoky grilled corn, and a fresh spicy basil sauce that's totally addictive. This salad is perfect for a packed lunch or a light midday meal that still fills you up thanks to the crunchy fried peanuts. It has a unique taste that blends Indonesian flavors with a crisp, fresh salad texture.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams dried rice vermicelli (bihun)
- 2 ears sweet corn kernels
- 1 piece carrot, shredded lengthwise
- 1 piece cucumber, thinly sliced lengthwise
- 100 grams purple cabbage, thinly sliced
- 2 handfuls fresh basil leaves
- 50 grams fried peanuts, coarsely chopped
- 2 tbsp fried shallots
- 5 pieces red bird's eye chilies
- 2 cloves garlic
- 3 tbsp lime juice
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tsp sesame oil
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil for brushing the corn
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👩🍳 Instructions
- 1 Boil the rice vermicelli according to the package instructions until cooked but still chewy. Drain and rinse with cold water to prevent sticking, then set aside.
- 2 Brush the corn kernels with a little vegetable oil and grill on a nonstick skillet or grill pan without extra oil until slightly charred in spots and fragrant. Set aside.
- 3 Make the sauce: blend the bird's eye chilies and garlic until smooth, then mix with the lime juice, sweet soy sauce, sesame oil, sugar, and salt. Stir well, taste, and adjust the sweet-sour-spicy balance as needed.
- 4 In a large bowl, combine the vermicelli, grilled corn, shredded carrot, cucumber, purple cabbage, and whole basil leaves (don't chop them, so their aroma comes through more).
- 5 Pour the spicy basil sauce over the salad mixture and toss gently until everything is well coated with the sauce.
- 6 Sprinkle with the chopped peanuts and fried shallots before serving. Serve immediately while fresh.
💡 Tips
• Grill the corn until slightly charred in spots — this is the key to the smoky flavor that makes the salad extra special.
• If you like it spicier, add sliced whole bird's eye chilies directly into the salad, not just in the sauce.
• Don't soak the vermicelli in cold water for too long, or it will turn too soft once mixed with the sauce.
• This salad is great served right away, or you can chill it in the fridge for 10 minutes first so the flavors soak in even more.
📊 Nutrition Facts / serving
230 kkal
Calories (kcal)
6 gramg
Protein
8 gramg
Fat
35 gramg
Carbs
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