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Vietnamese noodle salad - Wed, 17th Dec 2008
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A Vietnamese classic, it's the kind of "salad" even Alicia will eat. That is to say, it's a kind of meat-salad. Chicken mince, prawns, lots of nuts and noodles - hardly a vegetarian option! Good for a starter or an entree, it's got powerful flavours so be careful if you're serving it as a side - it'll tend to overpower more subtle dishes.

For the dressing:
1 tbsps peanut oil 2 tbsp cider vinegar
0/5tsp sesame oil 2 tbsp fish sauce
1 tbsp light soy sauce (NOT dark or brewed) 2 tbsp sweet chilli sauce
juice of 1 lemon 1 tsp ginger, grated
1 tsp grated palm sugar (to taste) 1 clove garlic, crushed
1tbsp Vietnamese dipping sauce pepper, to taste
Shredded iceberg lettuce or baby spinach (as per your preference) Lebanese cucumber, quarted, seeded and sliced lengthways
1 carrot, peeled and grated. 2-3 spring onions, finely diced
1 large red chilli, finely sliced Coriander, (Vietnamese) mint, Thai basil, as desired
6 kaffir lime leaves, chopped A couple of handfuls of rice vermicelli, softened as per instructions and drained.
Light and dark soy, about a tbsp or 2 1 tsp grated ginger
1 tsp kecap manis (sweet soy) 2 cloves finely chopped garlic
Pinch of onion powder 1 tbsp sweet chilli sauce
1/2 cup crushed cashews and pine nuts 2 tsp sugar
~200gm prawn meat, diced juice of 1 lemon
~250gm chicken mince

Combine all the dressing ingredients in a jar, shake well to combine, and adjust according to your taste.

Heat a heavy based pan or skillet until very hot, add a little peanut oil and add the chicken mince. Season with salt and pepper, and cook for a minute or two until browned. Add the prawn meat and fry for another minute or so, until cooked. Add all the sauces for the meat and then add the nuts. Cook for another minute or so until it's all golden brown. Remove from the heat and set aside to cool.

Combine the ingredients for the salad, the cooled meat and mix thoroughly. Dress and serve.

18th Mar 2018

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