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Vietnamese seafood salad

A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes

  • Prep: 10 mins
  • Serves 5
  • Easy
  • Serves 5
  • Easy
  • Calories 211
  • Carbohydrates 26
  • Saturated Fat 0
  • Sugar 8
  • Protein 21
  • Fat 4
  • Fibre 4
  • Salt 1.89

Nutrition per serving

  • Calories 211
  • Carbohydrates 26
  • Saturated Fat 0
  • Sugar 8
  • Protein 21
  • Fat 4
  • Fibre 4
  • Salt 1.89

Ingredients

  • 400g pack cooked seafood mix
  • 300g pack cooked thin rice noodles
  • 300g pack cooked beansprouts
  • 3 carrots, thinly sliced
  • 1 bunch spring onions, sliced lengthways
  • bunch mint and coriander, leaves chopped
  • 5 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 1 red chilli, chopped
  • 1 stick lemongrass, sliced
  • 1 tbsp low sodium soy sauce

Method

  1. To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.

  2. Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.

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