Pek Chye and Vietnamese Rice Noodle Salad

Pek Chye and Vietnamese Rice Noodle Salad


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.


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

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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