Vietnamese Noodle Soup-Salad

Name: Vietnamese Noodle Soup-Salad
Cuisine: Vietnamese
Ingredients: 6 to 7 lettuce leaves, thinly sliced; 100 g/4 oz mung bean sprouts; ½ cucumber, peeled and diced; 25 g/1 oz coriander, chopped; 25 g/1 oz fresh mint, chopped; 100 g/4 oz roasted peanuts, coarsely chopped; 1 lime, cut into wedges; 225 g/8 oz thin rice noodles (rice sticks); 225 g/8 oz thin rice noodles (rice sticks); ½ teaspoon garlic-chilli paste, or to taste, or Tabasco as desired; ½ teaspoon garlic-chilli paste, or to taste, or Tabasco as desired; 1 tablespoon light soy sauce (or, most authentically, fish sauce); 1 tablespoon light soy sauce (or, most authentically, fish sauce); 1 tablespoon vegetable oil; 1 litre/1¾ pints stock of choice; 2 spring onions, thinly sliced; 3 to 4 tomatoes, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This light and refreshing dish is representative of the cuisine of Vietnam. It is a lightly seasoned chicken broth, fired up with chilli, and served with lots of fresh vegetable bits, herbs and crunchy nuts, with wedges of lime to squeeze in. I love the contrast of temperature as well as tastes and textures: pungent coriander and sweet fresh mint, crunchy nuts and the cool astringency of cucumber, all tied together with mild broth, tangy citrus and hot chilli.

Small pieces of meat a

Ingredients

Asia
Vietnam
Soup

Ingredients

Method