VIETNAMESE SMOKED SALMON AND NOODLE SALAD

METHOD

Step 1

Soak noodles in hot water for 15 minutes, then drain.

Step 2

Combine vinegar and sugar with red onions. Marinate for 20 minutes.

Step 3

Mix cabbage and carrot together. Add onion and marinade. Add drained noodles. Drizzle with oil and toss well.

Step 4

Make dipping sauce in a separate bowl.

Step 5

Garnish salad with mint, coriander, peanuts and fried shallots. Add slices of smoked salmon.

Step 6

Serve with extra dipping sauce.

Ingredients:

• 1kg Tassal Superior Gold Chef’s Selection Smoked Salmon
• 20g Fresh mint leaves
• 20g coriander leaves
• 100g roasted peanuts
• 100g crisp fried shallots
• lime wedges

salad:

• 200g rice vermicelli noodles
• 250ml rice vinegar
• 100g sugar
• 2 red onions, sliced
• 500g cabbage, shredded
• 2 large carrots, peeled and shredded
• 80ml olive oil

nuoc mam dipping sauce

• 10g sugar
• 120ml fish sauce
• 40ml fresh lime juice
• 1 long red chilli, sliced