Pomelo Salad with Rice Vermicelli

Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered stirring occasionally according to packaging instructions 5 to 6 minutes depending on thickness of noodles. Rinse with cold water and drain well.

Transfer vermicelli to a bowl. Add pomelo carrot cucumber scallion and cilantro.

Stir fish sauce water Thai sweet chili sauce brown sugar and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.