Vietnamese Crispy Noodle Salad
  1. Quickly deep fry noodles in small batches for a few seconds, until puffed up.

  2. Thinly chop lettuce. Cut cucumber lengthways in half and thinly slice. Add to a large mixing bowl with pickled daikon and carrot, mint, Thai basil, and fried noodles.

  3. Make sauce by mixing pickle juice, fish sauce, lime juice, sugar, garlic and chilli. Note: Adjust sauce to your liking, ensuring it is well balanced with salty (fish sauce), sour (lime), and sweet (sugar).

  4. Add sauce to salad and gently toss to combine. Sprinkle peanuts over and serve immediately.

Course🍤Appetizer

Diets🌱Vegan...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

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