Vietnamese seafood salad

Vietnamese seafood salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 5

A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
211
protein
21g
carbs
26g
fat
4g
saturates
0g
fibre
4g
sugar
8g
salt
1.89g

Ingredients

  • 400g pack cooked seafood mix
  • 300g pack cooked thin rice noodles
  • 300g pack cooked beansprouts
  • 3 carrots, thinly sliced
  • 1 bunch spring onions, sliced lengthways
  • bunch mint and coriander, leaves chopped

For the dressing

  • 5 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 1 red chilli, chopped
  • 1 stick lemongrass, sliced
  • 1 tbsp low sodium soy sauce

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
  2. Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.

Recipe from Good Food magazine, July 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jenz30's picture

Delicious, light and fresh. The chilli gives it a nice kick.

kevinwpage's picture

The Thais call this Yam Wusen Seafood. Yummy.

Questions

Tips