Guide to Vietnamese Food and Dining

Recipe for Spicy Noodle Salad



2 medium carrots, peeled
1 cucumber, peeled
2 shallots
4 oz beans sprouts
3 red chillies, seeded & finely sliced

7 oz rice vermicilli noodles
6 tablespoons Nuoc Cham
1 small bunch coriander
1 small bunch mint


Deseed the cucumber and cut it into matchstick sized strips. Cut the carrots into strips the same size.

Peel the shallots and cut in halve, then slice finely.

Bring a saucepan of water to the boil and cook the noodles according to packet instructions until just underdone. Refresh under cold water and drain. Set aside.

Shred the coriander and mint

Put all the ingredients except the herbs in a large mixing bowl and combine thoroughly. Put into a serving dish and sprinkle the herbs on top.

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