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Vietnamese Crab Salad with Rice Noodles

Vietnamese Crab Salad with Rice Noodles

Ingredients

  • 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
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Method

  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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