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Recipe

Vietnamese salad

May 30, 2012 2:00pm
  • 20 mins preparation
  • Serves 4
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Ingredients

  • 90 gram packet vermicelli noodles
  • 1 teaspoon sesame oil
  • 2 tablespoon fish sauce
  • 1 lime, juice of
  • 2 tablespoon palm sugar
  • 5 centimetre piece ginger, grated
  • 2 clove garlic, crushed
  • 2 long red chillies, thinly sliced
  • 2 teaspoon light soy sauce
  • 2 cup shredded cooked turkey
  • 250 gram cherry tomatoes, halved
  • 125 gram bean sprouts, trimmed
  • 100 gram trimmed, blanched, halved snow peas
  • 3 green onions, thinly sliced
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1/4 cup chopped roast peanuts, to serve

Method

  • 1
    Cook vermicelli noodles according to packet instructions. Rinse under cold water and drain. Toss with sesame oil.
  • 2
    In a jug, whisk fish sauce, lime juice, palm sugar, grated ginger, garlic, chillies and light soy sauce.
  • 3
    In a bowl, combine noodles, turkey, tomatoes, bean sprouts, snow peas, onions, mint and coriander.
  • 4
    Toss with half dressing. Sprinkle with 1/4 cup chopped roasted peanuts. Serve with remaining dressing and lime.

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