Serves 6
35 min
Vietnamese-Style Crayfish and Noodle Salad
Recipe GLPR356b634dc928be
A vibrant, refreshing Vietnamese salad combining silky rice noodles with tender crayfish tails, crisp vegetables, and aromatic herbs. Dressed with a balanced blend of lime, fish sauce, ginger, and sesame oil, this light main course delivers authentic Southeast Asian flavors. Perfect as a warm-weather meal that can be prepared ahead and dressed just before serving.
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Ingredients
200g extra-fine dried rice noodles
½ cucumber, halved lengthways
150g cooked and peeled crayfish tails
1 red pepper, deseeded and thinly sliced
150g beansprouts
6 spring onions, thinly sliced on the diagonal
1 small carrot, cut into fine matchsticks
½–1 fresh red chilli, deseeded and finely chopped
1 small bunch fresh coriander, chopped
1 small bunch fresh mint, chopped
3cm piece fresh root ginger, peeled and finely grated
1 garlic clove, crushed
3 tbsp Thai fish sauce
3 tbsp lime juice
3 tbsp light muscovado sugar
1 tbsp sesame oil
Salt and freshly ground black pepper to taste
30g salted peanuts, chopped, to serve (optional)
Directions
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender, approximately 4–5 minutes. Drain in a colander and rinse under cold running water until completely cooled. Drain thoroughly, then use kitchen scissors to cut the noodles into shorter, manageable lengths.
Take the cucumber halves and use a small teaspoon to carefully scoop out and discard the seeds running down the center of each piece. Lay the seeded cucumber on a cutting board and slice diagonally into thin pieces. Transfer to a large serving bowl.
Add the cooked crayfish tails, red pepper slices, beansprouts, spring onions, carrot matchsticks, chopped chilli, fresh coriander, fresh mint, and the prepared noodles to the bowl with the cucumber. Season generously with salt and freshly ground black pepper. Toss all ingredients together gently until well combined.
In a small bowl, whisk together the fish sauce, lime juice, muscovado sugar, ginger, crushed garlic, and sesame oil until the sugar has dissolved and the dressing is smooth and well blended.
Just before serving, drizzle the dressing over the salad and toss everything together to coat evenly. Divide among serving bowls or plates. If desired, sprinkle the chopped salted peanuts over the top before serving.
