📝 About This Recipe
Accechuche is a refreshing masterclass in the 'Raw & Cold' method, featuring delicate rice vermicelli bathed in a vibrant, uncooked vegetable essence. Inspired by the coastal traditions of Southern Europe and adapted for the modern palate, this dish combines the crunch of garden-fresh aromatics with a silky, citrus-infused dressing. It is the ultimate restorative meal for warm afternoons, offering a sophisticated balance of acidity, herbal brightness, and satisfying texture.
🥗 Ingredients
The Noodles
- 250 grams Rice Vermicelli (Thin) (dry weight)
- 1 teaspoon Toasted Sesame Oil (to prevent sticking)
The Cold Emulsion
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 tablespoons Rice Wine Vinegar (for mellow acidity)
- 1 teaspoon Honey or Agave (to balance the sharp citrus)
- 1 clove Garlic (grated into a fine paste)
- 1/2 teaspoon Sea Salt (plus more to taste)
The Garden Crunch
- 1 medium English Cucumber (julienned into matchsticks)
- 1/2 piece Red Bell Pepper (sliced into paper-thin ribbons)
- 3 pieces Scallions (finely biased-sliced)
- 4 pieces Radishes (shaved into translucent rounds)
Herbs & Finishing
- 1/4 cup Fresh Mint Leaves (torn by hand)
- 1/4 cup Fresh Cilantro or Parsley (roughly chopped)
- 1 tablespoon White Sesame Seeds (toasted)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
-
1
Bring a large pot of water to a rolling boil. Once boiling, remove from heat and submerge the rice vermicelli completely.
-
2
Let the noodles soak for exactly 3-5 minutes (check package instructions). They should be 'al dente'—tender but still possessing a slight bite.
-
3
Immediately drain the noodles in a colander and rinse under very cold running water for 60 seconds to stop the cooking process and remove excess starch.
-
4
Toss the cooled noodles with a teaspoon of toasted sesame oil to keep the strands separate, then set aside in the refrigerator while you prepare the rest.
-
5
In a small glass jar or mixing bowl, combine the olive oil, lemon juice, rice wine vinegar, honey, grated garlic, and sea salt.
-
6
Whisk vigorously or shake the jar until the dressing is fully emulsified and looks slightly creamy.
-
7
Prepare your vegetables: Ensure the cucumber and bell peppers are cut into very thin, uniform strips to match the texture of the noodles.
-
8
In a large chilled mixing bowl, combine the cold vermicelli with the julienned cucumber, peppers, and scallions.
-
9
Pour 3/4 of the dressing over the noodle mixture and toss gently using tongs or clean hands to ensure every strand is coated.
-
10
Fold in the fresh mint and cilantro/parsley carefully so they don't bruise too much.
-
11
Taste the Accechuche; if it feels dry, add the remaining dressing and an extra pinch of salt if needed.
-
12
Plate the noodles into chilled shallow bowls, piling them high in the center for an elegant presentation.
-
13
Garnish with the shaved radishes, toasted sesame seeds, and a sprinkle of red chili flakes.
-
14
Serve immediately while chilled for the most refreshing experience.
💡 Chef's Tips
For the best texture, always rinse the noodles in ice-cold water; warm noodles will turn the dish mushy. If you are making this ahead of time, keep the dressing and the noodles separate until 10 minutes before serving to maintain the crunch of the vegetables. Use a mandoline for the radishes and cucumbers to achieve that professional, translucent look. If you don't have rice vinegar, apple cider vinegar is a great substitute that maintains the fruity profile. Don't skip the honey; it doesn't make the dish sweet, but it rounds out the sharp edges of the raw garlic and lemon.
🍽️ Serving Suggestions
Pair with a crisp, dry Pinot Grigio or a chilled Sauvignon Blanc. Serve alongside grilled shrimp skewers or seared scallops for a complete protein-rich meal. A side of crusty sourdough bread is perfect for mopping up any leftover citrus emulsion. For a non-alcoholic pairing, try a sparkling mineral water with a sprig of fresh mint and a lime wedge. Finish the meal with a light lemon sorbet to echo the citrus notes of the Accechuche.