Instructions: Prep time: 15 minutes; cook: 10 minutes

Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into strips about 1/4-inch wide (makes about 2 cubs)

Bring water to a boil and add vermicelli. Remove from heat; let stand for 5 minutes and drain.

In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2 teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set aside.

To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt. Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green. Remove from heat.

Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens. Drizzle sauce over dish and sprinkle with remaining peanuts.

Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.