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Vietnamese Crab Salad with Rice Noodles


  • 50g (2oz) sugar, or more to taste

  • 50ml (2oz) fish sauce

  • 50ml (2fl oz) lemon or lime juice

  • 1-2 small chillies, seeded and sliced finely

  • 2 cloves of crushed or finely grated garlic

  • 2 tsp finely grated ginger

  • 125g (4oz) thin or medium rice noodles, softened by sitting in a bowl of boiling water for 5 minutes, drained and rinsed

  • 300g (10oz) cooked crab meat (brown and white meat if possible)

  • 300g (10oz) cucumber, deseeded and chopped

  • 150g (5oz) radishes, trimmed and sliced

  • 75g (3oz) peanuts, toasted under a hot grill until golden , then skins rubbed off (and blown away outside), and chopped roughly

  • 2 tbsp chopped coriander


  • 1.

    Mix all the ingredients for the dressing. In a bowl, toss together the dressing with the drained noodles, then add the brown crab meat (if using), the cucumber and the radishes and toss.

  • 2.

    Place on a serving plate or shallow bowl.

  • 3.

    Sprinkle over the white crab meat, the toasted peanuts and the chopped coriander and serve.

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