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Home > Selector Magazine > Food > Vietnamese summer salad
Food

Vietnamese summer salad

Preparation time
40 minutes
Cooking time
8 minutes
Serves
4

INGREDIENTS

  • 8 Valcom Rice Paper rolls 22cm
  • ⅓ cup vegetable oil
  • 100g Wai Wai Rice Vermicelli noodles
  • 32 cooked king prawns, peeled, deveined
  • 1 cup snow pea sprouts, trimmed
  • 2 carrots, peeled, cut into matchsticks
  • 2 Lebanese cucumbers, halved, seeds removed, cut into matchsticks
  • 4 small red radishes, washed, cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • ½ bunch mint leaves, extra for garnish
  • ½ bunch coriander leaves, extra for garnish

Dressing

  • 2 tbsp Mae Ploy Sweet Chilli Sauce
  • ½ tbsp Obento Rice Wine Vinegar
  • 2 tsp Squid Fish Sauce
  • 2 tsp lime juice

METHOD

  1. To make dressing: combine all ingredients in a screw top jar and shake.
  2. Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
  3. Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
  4. Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
  5. Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.
Food
Preparation time
40 minutes
Cooking time
8 minutes
Serves
4

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