The key to this vietnamese salad is the Vietnamese mint. It’s worth tracking down from your local Asian grocer. If you’re not able to find any you can use a combination of Thai basil and normal mint, which will give you a similar flavour profile.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 100g vermicelli rice noodles
- 1 cup chopped fresh coriander
- ½ cup chopped fresh Thai basil or Vietnamese mint
- 2 spring onions, finely sliced
- 1 cucumber, finely diced
- 1 red chilli, finely sliced
-
- Dressing
- Juice 2 limes
- 3 tbsp coconut palm sugar
- 1 tbsp fish sauce
- ½ clove garlic, crushed
Method
- Add noodles to bowl, cover with warm water and set aside for 5 mins to soften. Drain noodles and add to large mixing bowl.
- Add coriander, Thai basil, spring onion and cucumber to noodles. Toss together well and set aside.
- To another bowl, add lime juice, coconut palm sugar, fish sauce and crushed garlic. Mix together and allow to sit for a few minutes until sugar has dissolved.
- Taste dressing and make sure sweetness is balanced with sour from lime juice and saltiness from fish sauce. Depending on how sour your limes are, you may need to add another teaspoon of coconut palm sugar.
- Add dressing to noodle salad and toss together until combined. Top with sliced red chilli and serve.
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