Vietnamese seafood salad

Vietnamese seafood salad

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(1 ratings)

Prep: 10 mins


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: per serving

  • kcal211
  • fat4g
  • saturates0g
  • carbs26g
  • sugars8g
  • fibre4g
  • protein21g
  • salt1.89g
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  • 400g pack cooked seafood mix
  • 300g pack cooked thin rice noodles
  • 300g pack cooked beansprouts
  • 3 carrot, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 bunch spring onions, sliced lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • bunch mint and coriander, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  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.

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Comments, questions and tips

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Comments (2)

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.

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