Here is a recipe from Mary Berry, a famous British cook.
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Vietnamese-style Crayfish and Noodle Salad
Instructions
- 1. Cook the rice noodles in boiling water according to the package instructions, or until al dente. Drain and rinse them under cold water. Drain again and cut them in half lengthwise.
- 2. Cut the cucumber in half lengthwise, scoop out the seeds, and thinly slice it diagonally. Place it in a large salad bowl.
- 3. Remove the seeds from the bell pepper and cut it into thin strips. Finely chop the spring onions, carrot, and chili pepper. Chop the coriander and mint leaves. Peel and grate the ginger, and crush the garlic.
- 4. Mix all the ingredients, including the cooked noodles and crayfish. Season with salt and pepper, and mix well.
- 5. Prepare the dressing: mix all the ingredients in a small bowl. Just before serving, pour the dressing over the salad and mix. Sprinkle with peanuts.
Notes & Suggestions
- You can replace the crayfish with shrimp or pre-cooked meat such as thinly sliced beef fillet or shredded cooked chicken.
Ingredients for servings
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200 g of rice noodle -
½ cucumbers -
150 g of cooked shelled crayfish tail -
1 red bell pepper -
150 g of soybean sprout -
6 green onions -
1 small carrot -
½ chili peppers -
1 bunch of fresh coriander -
1 bunch of fresh mint -
10 g of fresh ginger -
1 garlic clove -
30 g of salted peanut (optional) - Vinaigrette :
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3 tablespoon of fish sauce -
3 tablespoon of lime juice
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3 tablespoon of sugar -
1 tablespoon of sesame oil -
salt (according to taste) -
pepper (according to taste)
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Nutritional information *
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* As an indication, before cooking, RDA of the EU.