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Vietnamese salad with crunchy noodles
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Prep Time:
10 minutes
Cook Time:
3 minutes
Total Time:
13 minutes
Create delicious Vietnamese dishes with a perfect balance of sweet, sour, and salty flavors. Adjust seasoning as you cook to account for variations in sauces.
Ingredients:
  • 1 long red chilli, finely chopped
  • 125.00 ml rice wine vinegar
  • 53.75 gm caster sugar
  • 1/2 Chinese cabbage (wombok), finely shredded (a mandolin is ideal)
  • 1 carrot, finely shredded
  • 250.00 ml mint leaves, roughly chopped
  • 250.00 ml coriander leaves, roughly chopped
  • 500.00 ml bean sprouts, picked
  • 100g fried egg noodles
Instructions:
  • In a saucepan, mix chili, rice wine vinegar, sugar, and 1 tablespoon of salt. Cook over medium heat, stirring until the sugar dissolves. Increase heat and simmer for 2-3 minutes to slightly reduce. Let it cool completely.
  • Combine all remaining ingredients in a bowl, drizzle with the chili dressing, and toss everything together until well coated. Serve promptly.

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