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Vietnamese-style crayfish and noodle salad

 


Method 1

Ingredients

200g/7oz extra-fine dried rice noodles

½ cucumber, halved lengthways

150g/5½oz cooked and peeled crayfish tails

1 red pepper, deseeded and thinly sliced

150g/5½oz beansprouts

6 spring onions, thinly sliced on the diagonal

1 small carrot, cut into fine matchsticks

½–1 fresh red chilli, deseeded and finely chopped

1 small bunch fresh coriander, chopped

1 small bunch fresh mint, chopped

3cm/1¼in piece fresh root ginger, peeled and finely grated

1 garlic clove, crushed

30g/1oz salted peanuts, chopped, to serve (optional)

salt and freshly ground black pepper

For the dressing

3 tbsp Thai fish sauce

3 tbsp lime juice (1–2 limes)

3 tbsp light muscovado sugar

1 tbsp sesame oil

Method

Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths.

Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl.

Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together.

For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using.

Recipe tips

Instead of the crayfish, you could use prawns or pre-cooked meat such as sliced beef fillet or shredded chicken.

The vegetables, if covered and chilled, can be prepared up to 6 hours ahead. Add the noodles, crayfish and herbs and dress just before serving.

If you have no fresh mint, add a tablespoon of mint sauce instead.

Method 2

🧺 Ingredients (Serves 2–4)

🦞 For the salad:

200g rice vermicelli noodles (thin rice noodles)

250g cooked crayfish tails, peeled (can substitute with prawns/shrimp)

1 carrot, julienned or grated

½ cucumber, thinly sliced or julienned

1 small red chilli, finely sliced (optional, to taste)

½ cup fresh mint leaves

½ cup fresh coriander (cilantro) leaves

2 spring onions, thinly sliced

½ cup bean sprouts (optional)

¼ cup crushed roasted peanuts (for topping)

🥣 For the Vietnamese-style dressing (Nuoc Cham inspired):

3 tbsp fish sauce

2 tbsp fresh lime juice

1 tbsp rice vinegar

1 tbsp sugar (or honey)

1 garlic clove, minced

1 small red chili, finely chopped (optional)

2–3 tbsp water (to dilute slightly)

👨‍🍳 Instructions

1. Prepare the noodles

Soak or cook the rice noodles according to package instructions.

Rinse under cold water and drain well.

2. Make the dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water until sugar dissolves.

3. Assemble the salad

In a large bowl, toss together the noodles, crayfish, carrot, cucumber, chilli, mint, coriander, spring onions, and bean sprouts.

4. Dress it

Pour the dressing over the salad and toss gently to combine.

5. Serve

Plate the salad and sprinkle with crushed peanuts before serving. Serve with extra lime wedges if desired.

✅ Tips

For extra depth, add a dash of sesame oil to the dressing.

For a vegetarian version, replace crayfish with tofu and use soy sauce instead of fish sauce.

You can also add shredded cabbage or lettuce for more crunch.



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