Name: Vietnamese Noodle Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5 SERVINGS
Cuisine: Vietnamská kuchyně
Ingredients: 100 g crushed unsalted peanuts; 2 stalks of spring onion; 30 g Thai basil; 30 g coriander; 200 g carrot; 1 cucumber; 200 g mung bean sprouts; Half a teaspoon of fennel seeds; 1 star anise; 2 tablespoons soy sauce; Vegetable oil; Half a teaspoon of salt; 200 g Vermicelli; 55 g palm sugar (can also be brown or coconut); 1 teaspoon chilli flakes; 1 teaspoon chopped garlic; 180 ml boiling water; 2 tablespoons lime; 1 and a half teaspoons salt

1

First, we will make the Vegan Fish Sauce. Place all ingredients except the lime into a bowl or jar and pour boiling water over them.

2

Use a julienne peeler to slice the carrot into thin strips. Cut the cucumber into half-moons, and chop the coriander, spring onion, and Thai basil.

3

In a hot pan, add 2 packets of forkys chunks, coriander, fennel, and star anise, and fry together until golden. Finally, add 6 tablespoons of fish sauce and fry briefly. Then turn off the stove and add soy sauce.

Vietnamese Noodle Salad

Preparation method

Ingredients

Nutritional values

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