vietnamese-style rice noodle salad

This salad is a perfect light & refreshing lunch or side dish. It's full of flavour and incredibly easy to make. Our pickled radishes add the perfect note of sweet & sour. This is a vegan dish but cooked shredded chicken or prawns are a lovely addition.



for the salad:

  • 200g extra-fine dried rice noodles

  • 1/2 cucumber, halved lengthways

  • 1 red pepper, deseeded and thinly sliced

  • 1 small carrot, cut into fine strips or grated

  • 100g beansprouts

  • 6 spring onions, thinly sliced

  • 1 red chilli, deseeded and thinly sliced

  • 1 small bunch fresh coriander, chopped

  • 1 small bunch fresh mint, chopped

  • 1 garlic clove crushed

  • 1 small piece fresh root ginger peeled and finely grated

  • Sesame seeds, to serve (optional)

  • salt and freshly ground black pepper

for the dressing:

  • 3 tbsp light soy sauce

  • Juice of 2 limes

  • 3 tbsp light muscovado sugar

  • 1 tbsp sesame oil


1. Start by cooking your rice noodles, follow your package for instructions, but as a general rule, you want to cover them with boiling water for at least 3 minutes. Then drain and refresh them in cold water.

2. Prepare the vegetables, starting with the cucumber. Half the cucumber lengthways and scoop out the middle with a spoon, then slice thinly. Once you've prepped all the vegetables, add them to the noodles and leave to one side whilst you make the dressing.

3. For the dressing, whisk all the ingredients together in a small bowl or jug until the sugar has dissolved. When you are ready to serve, pour the dressing over the salad and toss together, sprinkling the sesame seeds at the last minute.


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