Vietnamese salad with crunchy noodles

Enjoyable Vietnamese salad with crunchy noodles Recipe

Vietnamese food has an equal balance of sweet, sour and salty seasoning. When cooking, taste as you go as different brands of sauces may vary in strength and flavour.
Vietnamese salad with crunchy noodles
Prep Time : 0:10 | Cook Time : 0:03 | Total Time : 0:13 | Serving : 4 person.


  • 1 long red chilli, finely chopped

  • 1/2 cup rice wine vinegar

  • 1/4 cup caster sugar

  • 1/2 Chinese cabbage (wombok), finely shredded (a mandolin is ideal)

  • 1 carrot, finely shredded

  • 1 cup mint leaves, roughly chopped

  • 1 cup coriander leaves, roughly chopped

  • 2 cups bean sprouts, picked

  • 100g fried egg noodles


  • Step 1

    Combine chilli, rice wine vinegar and sugar in a saucepan with 1 tablespoon salt. Cook over medium heat, stirring to dissolve the sugar. Increase heat and simmer for 2-3 minutes to slightly reduce. Set aside to cool completely.

  • Step 2

    Toss all the remaining ingredients together, then add the chilli dressing and toss to coat. Serve immediately.

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