Vietnamese Glass Noodle Salad with Mock Chicken

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Portions

Serves 1-2 ppl

Ingredients

Vietnamese sauce (Nuoc Cham) preparation:
1 Juice of Fresh Lime
4 Cloves of garlic (peeled and finely minced)
1 Red Chilli (1 to 2 inches long) cut into thin slices
3 table spoon Vegetarian fish sauce
4 table spoon Sugar
6 table spoon Boiled water

 

 

Noodle and vegetable Ingredients:
1 Carrot, Chopped into strips
1 Cucumber, Chopped into strips
500g Bean sprouts ( soak in water for 10mins before cooking)
500g Mock Chicken Meat ( Slice into strips)
500g 500g Glass noodle

 

Garnishes :
3- 4 Sprigs Coriander, Spring onion

 

 

Order Ingredients

Method


Vietnamese sauce (Nuoc Cham) preparation:
Step 1. In a bowl, add the sugar into the fish sauce and stir until the sugar is dissolved (if it does not dissolve, you can place it in the microwave for ten seconds). Then add water, garlic, chilli and lime juice, mix well.

Notes*

Before squeezing the juice from the lime, roll the fresh lime under the palm of your hands while pressing firmly downward in the centre. This action helps to increase the flow of juice when you squeeze.

*

The saltiness of fish sauces are different when it comes to different brands. Therefore you will need to adjust the taste as you go along. To add salty flavour you can add fish sauce, for sweetness you can add sugar, for sour you should add lime juice (or white vinegar if necessary), for a bit of spicy flavour add chilli, to lighten the flavour add water.

Noodle preparation:

Step 2. Soak the glass noodle in a bowl of warm water for 15mins, strain the water from the noodles and then use a pair of kitchen scissors to cut the softened threads to desired length.



To Assemble:

Step 3. Place the glass noodle into a bowl along with the carrot, cucumber, beansprouts and mock chicken. Add in some of the Vietnamese sauce to taste and sprinkle with garnishes. Ready to serve.






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