VIETNAMESE SEAFOOD SALAD RECIPES

Name: Vietnamese seafood salad
Prep time: 10 min
Total time: 10 min
Yield: 5
Cuisine: Vietnamese
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

VIETNAMESE SEAFOOD SALAD RECIPE | BBC GOOD FOOD

Vietnamese seafood salad recipe | BBC Good Food image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Total Time 10 minutes

Prep Time 10 minutes

Yield 5

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 211 calories, FatContent 4 grams fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.89 milligram of sodium

VIETNAMESE SEAFOOD SALAD RECIPE - FOOD.COM

Vietnamese Seafood Salad Recipe - Food.com image

From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 tablespoon thinly sliced shallot
100 g prawns
100 g thinly sliced squid
1 teaspoon thinly sliced gingerroot
1/2 teaspoon black pepper
1 cup of grated papaya
2 sliced long red chilies (deseeded)
2 teaspoons sugar
1 teaspoon salt
2 limes, juice of or 1 lemon, juice of
1 cup of mixed mint (Vietnamese and Standard)
2 tablespoons toasted sesame seeds

Steps:

Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well.
Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).

Nutrition Facts : Calories 152, FatContent 6.7, SaturatedFatContent 1, CholesterolContent 89.8, SodiumContent 747.3, CarbohydrateContent 15.3, FiberContent 3.7, SugarContent 6.5, ProteinContent 10

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