We soak the vermicelli noodles until soft and then combine cucumber, Chinese cabbage, grape tomatoes, coriander and mint with the pickled carrots. Roasted peanuts and fried shallots are dished up separately - ready for you to toss gently through with the sweet and sour Vietnamese dressing of fish sauce, lime juice, sugar and a touch of chilli.
Rice vermicelli, cucumber, carrots, Chinese cabbage, fresh coriander, mint, peanuts, fried shallots, tomatoes, red chilli, caster and brown sugar, rice vinegar, lime juice, fish sauce, garlic, rice bran oil, salt.
CONTAINS:
Peanuts, Fish, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER SMALL SIZE | |
| ENERGY | 385.7kj | 1942kj |
| PROTEIN | 2g | 10.1g |
| FAT TOTAL | 4.5g | 22.6g |
| - SATURATED | 0.9g | 4.6g |
| CARBS | 9.7g | 48.7g |
| - SUGARS | 8.6g | 43.4g |
| SODIUM | 472.6mg | 2379.8mg |
Small:
Serves two adults
Large:
Serves four adults
A perfect stand-alone lunch or dinner but would also go beautifully with the lemongrass pork patties, Asian marinated salmon, peeled prawns or stir-fried marinated tofu. Use dressed leftovers to wrap inside rice paper rolls - add a protein or not, as you wish.
Not suitable for freezing.
To assemble, tip salad into a mixing bowl, removing the bag of noodles and the dressing and peanut/fried shallot sachets. Empty sachets into the salad, toss gently, and serve on its own or with the lemongrass pork patties.
