A fresh Vietnamese noodle salad combining soft glass noodles, crisp vegetables and mock chicken with a sweet, sour and spicy Nuoc Cham dressing.
Recipe Details
- Course: Main Course, Salad
- Cuisine: Vietnamese
- Servings: 2
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Difficulty: Easy
- Tags: Vietnamese, Glass Noodles, Noodle Salad, Vegetarian, Vegan, Mock Chicken, Fresh, Healthy, Nuoc Cham, Salad
Ingredients
Vietnamese Sauce (Nuoc Cham)
- Juice of 1 fresh lime
- 4 cloves garlic, peeled and finely minced
- 1 red chilli, thinly sliced
- 3 tbsp vegetarian fish sauce
- 4 tbsp sugar
- 6 tbsp boiled water
Noodle and Vegetable Salad
- 1 carrot, cut into thin strips
- 1 cucumber, cut into thin strips
- 500g bean sprouts, soaked in water for 10 minutes
- 500g mock chicken, sliced into strips
- 500g glass noodles
Garnish
- 3-4 sprigs fresh coriander
- 2 spring onions, chopped
Method
1. Prepare the Nuoc Cham
Add the sugar and vegetarian fish sauce to a bowl.
Stir until the sugar has completely dissolved. If necessary, warm the mixture briefly to help dissolve the sugar.
Add the boiled water, minced garlic, sliced chilli and lime juice.
Mix well and taste. Adjust the balance of sweetness, saltiness, sourness and heat as needed.
2. Prepare the Glass Noodles
Soak the glass noodles in warm water for approximately 15 minutes, or until softened.
Drain thoroughly.
Use kitchen scissors to cut the noodles into shorter, manageable lengths.
3. Prepare the Vegetables and Mock Chicken
Cut the carrot and cucumber into thin strips.
Drain the bean sprouts after soaking.
Slice the mock chicken into strips.
4. Assemble the Salad
Place the glass noodles in a large serving bowl.
Add the carrot, cucumber, bean sprouts and mock chicken.
Pour over the Nuoc Cham dressing to taste and toss gently until everything is evenly coated.
5. Garnish and Serve
Sprinkle with fresh coriander and chopped spring onion.
Serve immediately.
Notes
- Taste the Nuoc Cham before adding it to the salad and adjust the sugar, fish sauce, lime juice, chilli or water to suit your preference.
- Different vegetarian fish sauces can vary in saltiness, so add the sauce gradually.
- Roll the lime firmly under your palm before squeezing to help release more juice.
- For a lighter salad, add the dressing gradually rather than using it all at once.
- The noodles can be prepared in advance, but assemble the salad shortly before serving for the best texture.
