Recipes - Vietnamese

Rice Vermicelli Salad
Rice Vermicelli Salad


Deliciously flavoured with a crunchy texture - serve this rice vermicelli salad as a main course or as a salad at a barbeque! Try this Vietnamese recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: MainSide
Cook Method: Pan-FryToss
Cuisine: Vietnamese









Ingredients:

250g Erawan Rice Sticks
500g green prawns (or chicken or rump steak)
2 tbsp Jeeny's Palm Sugar (or brown sugar)
1 red capsicum (cut into strips)
4 sticks celery (sliced finely)
½ cup toasted peanuts
½ cup fried shallots
½ cup mint leaves
200g bean sprouts
100ml Squid Fish Sauce
1 cup coriander leaves (for garnish)




Steps:
  1. Soak stick noodles with boiling water and allow to stand for 10 mins. Drain, then rinse in cold water.
  2. Cook prawns, chicken or beef in a pan with a little oil or on a barbeque until cooked. Cool slightly and slice.
  3. Dissolve palm or brown sugar in lime juice in a pan over low heat. Remove from heat, add fish sauce and cool.
  4. Toss meat or prawns, celery, capsicum, mint and bean sprouts into the lime sauce mix.
  5. Pile on a plate and top with peanuts and fried shallots.

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Rice Vermicelli Salad

Rice Vermicelli Salad

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Deliciously flavoured with a crunchy texture - serve this rice vermicelli salad as a main course or as a salad at a barbeque! Try this Vietnamese recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: MainSide
Cook Method: Pan-FryToss
Cuisine: Vietnamese
Ingredients

250g Erawan Rice Sticks
500g green prawns (or chicken or rump steak)
2 tbsp Jeeny's Palm Sugar (or brown sugar)
1 red capsicum (cut into strips)
4 sticks celery (sliced finely)
½ cup toasted peanuts
½ cup fried shallots
½ cup mint leaves
200g bean sprouts
100ml Squid Fish Sauce
1 cup coriander leaves (for garnish)

Instructions
  1. Soak stick noodles with boiling water and allow to stand for 10 mins. Drain, then rinse in cold water.
  2. Cook prawns, chicken or beef in a pan with a little oil or on a barbeque until cooked. Cool slightly and slice.
  3. Dissolve palm or brown sugar in lime juice in a pan over low heat. Remove from heat, add fish sauce and cool.
  4. Toss meat or prawns, celery, capsicum, mint and bean sprouts into the lime sauce mix.
  5. Pile on a plate and top with peanuts and fried shallots.

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