Vietnamese seafood salad - Good Food Middle East
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
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Serving platter
- Tongs
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
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