Vietnamese Summer Rice Noodle Salad
By OcadoLife
Published on 10 February 2022
Also known as bún, this light salad is bursting with taste and texture. The veg is fresh and crunchy, the prawns subtly sweet and the lime, garlic and chilli dressing perfectly punchy. The chilled rice noodles bind it all together to great effect. An ideal chilled salad for a warm day.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 3 carrots, cut into thin matchsticks
- 2 courgettes, cut into thin matchsticks
- 3 spring onions, thinly sliced on the diagonal
- 0.5 cucumber, deseeded and thinly sliced
- 200 g of dried rice noodles
- 2 tbsp of groundnut oil
- 2.5 red chilli (optional)
- 1 clove of garlic, finely chopped
- 2.5 tbsp of brown sugar
- 3 tbsp of rice vinegar
- 3 limes, 2 zested and juiced, 1 cut into wedges to serve
- 280 g of cooked tiger prawns
- 2 tbsp of fish sauce
- 30 g of fresh mint, leaves picked, half chopped and half kept for sprinkling
- 30 g of coriander, leaves picked, half chopped and half kept for sprinkling
- 30 g of thai basil, leaves picked, half chopped and half kept for sprinkling
- 100 g of peanuts, roughly chopped (to serve - optional)
- 3 cm of ginger, finely grated
Method
Step 1
Prepare all the veg and place in a large bowl.Step 2
Cook the rice noodles in boiling water for 5 mins, then drain and rinse in cold water. Meanwhile, make the dressing by combining the groundnut oil, 1⁄2 chopped chilli, garlic, sugar, vinegar, zest and juice of 2 limes, fish sauce and ginger in a bowl.Step 3
Add the noodles to the veg bowl along with the prawns, chopped herbs and dressing, and toss.Step 4
Serve and top with the remaining herbs, peanuts, lime wedges and chillies.