Vietnamese noodle salad with peanuts and coriander
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.
|PER 100G (RAW)||PER SMALL SIZE|
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.