Vietnamese
Vietnamese - Salads and Rolls
Vermicelli Noodles Salad and Rolls
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g vermicelli noodles, cooked
- • 200g prawns, boiled and peeled
- • 200g cabbage, finely shredded
- • 1 carrot, julienned
- • 1/2 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Cook the vermicelli, drain, and rinse under cold water, then boil and peel the prawns.
2
Phase 2
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves.
3
Phase 3
Combine the noodles, cabbage, carrot, prawns, and mint, pour over the dressing, and toss well.
4
Phase 4
Set aside for 5 minutes so the noodles soak up the dressing.
5
Phase 5
Sprinkle with the crushed peanuts and serve.