Pek Chye and Vietnamese Rice Noodle Salad

    Pek Chye and Vietnamese Rice Noodle Salad

    Pek Chye and Vietnamese Rice Noodle Salad

    (100)
    27min


    95 people made this

    About this recipe: A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice vermicelli, cucumber, shredded pek chye and carrots.

    Ingredients
    Serves: 4 

    • 5 cloves garlic
    • 1/2 green chilli, seeded
    • 1/2 bunch fresh coriander
    • 60ml (1/4 cup) fresh lime juice (2 to 3 large limes)
    • 3 tablespoons fish sauce
    • 1 teaspoon salt
    • 3 tablespoons sugar
    • 375g Vietnamese round rice noodles (bun) or vermicelli
    • 4 leaves pek chye, shredded
    • 2 carrots, cut into fine strips
    • 1 cucumber, halved lengthwise and chopped
    • handful chopped fresh mint leaves
    • 2 tablespoons roughly chopped unsalted peanuts
    • 4 sprigs fresh mint

    Directions
    Prep:25min  ›  Cook:2min  ›  Ready in:27min 

    1. Finely chop the garlic and chilli with the coriander. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar and stir well. Allow the sauce to sit for 5 minutes.
    2. Bring a large pot of salted water to the boil. Add the vermicelli and boil for 2 minutes or until tender. Drain well. Rinse the noodles with cold water until cool. Drain again.
    3. Combine the sauce, noodles, pek chye, carrots, cucumber and chopped mint in a large serving bowl. Toss well and serve the salad garnished with peanuts and mint sprigs.
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    Reviews and ratings
    Global ratings:
    (100)

    Reviews in English (100)

    by
    191

    All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.  -  14 Dec 2005  (Review from Allrecipes US | Canada)

    by
    42

    This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition) and dried thai peppers for the jalapenos. I'll be making this again.  -  09 Aug 2007  (Review from Allrecipes US | Canada)

    by
    42

    Our vietnamese resturant closed and I was upset. I started looking for a good noodle bowl recipe and this one is real close. I use a drop of Chili oil instead of a jalapeno. I also use shredded lettace instead of chinese cabbage, because that how the resturant did it. Thank you for the wonderful recipe.  -  09 May 2007  (Review from Allrecipes US | Canada)

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