Discover VIETNAM

If it's FRESHNESS and flavour you're after, look no further than VIETNAMESE cuisine. This week's recipes include everything from yummy SALADS to tasty STIR-FRIES-all of them quick, easy and delicious

- ESTHER MALAN

NOODLE SALAD BOWLS with CHILLI DRESSING

SERVES 4/ PREPARATION: 20 MIN / STANDING: 30 MIN

This is a fresh, fuss-free, and healthy salad - ideal for using leftover chicken.

NOODLES

• 100g vermicelli rice noodles
• 250ml (1c) frozen peas

SALAD DRESSING

• juice of 2 limes or 30ml (2T) white wine vinegar 
• 1-2 red chillies, chopped
• 20ml (4t) fish sauce
• 30ml (2T) soy sauce
• 15-30ml (1-2T) castor sugar

SALAD

• 3 large chicken breast fillets or 4 deboned thighs, cooked and roughly shredded
• 1 head of lettuce, roughly torn
• 1/2 red cabbage, chopped
• 2-3 carrots, peeled and cut into ribbons
• 1 cucumber, julienned
• 2 spring onions, cut into thin strips
• a handful of fresh basil
• a handful of fresh mint

TO SERVE

• 100g salted and toasted peanuts, chopped
• lime wedges

Keep 4 bowls or deep plates handy.

1 Noodles Add the noodles to a bowl and cover with boiling water. Cover with a lid or plate to keep the steam from escaping. Set aside for 20-30 minutes or until the noodles are soft and flexible.

2 Drain the noodles and leave in the colander until needed.

3 Add the peas to a separate bowl and cover with hot water. Allow to stand for 10 minutes, then drain. Set aside until needed.

4 Salad dressing Mix all the ingredients well.

5 Salad Add small heaps of noodles to the bowls or plates. Add the peas, then the rest of the salad ingredients.

6 To serve Sprinkle some of the nuts over, drizzle the salad dressing over and serve with the lime wedges.

Quick TIP