This warm salad looks stunning with its array of colours, is very fresh tasting and is ideal for a family dinner or for entertaining friends. Whilst mostly served in the warmer months, I have certainly served it as an entrée in winter and as a lunch or dinner for friends all year round. The flavours come out so strongly once the light Nuoc Cham dressing is mixed through the rice stick noodles, chicken and various vegetables and herbs
Although the ingredient list seems quite long, the dish comes together very quickly and easily especially if you use a cooked supermarket chicken as I do!
1 cooked roast chicken
200 gms rice stick noodles
2 packets of snow peas
1 red capsicum, preferably one of the long King Sweetie varieties – cut into rounds
1 bunch of spring onions, finely sliced
1 packet of beansprouts
2 carrots, julienned
1 bunch coriander, coarsely chopped
Handful/half a cup of mint leaves, finely chopped
Approx. 8 kaffir lime leaves, very finely chopped- as small as you can…keep chopping and chopping!
Nuoc Cham dressing
1/3 cup of lime juice – try to use fresh if not too pricy
1/4 cup of fish sauce
1 red chilli (optional) – remove seeds and thinly slice
2 tbs soft brown sugar
1/4 cup of water
Combine the ingredients, stirring to dissolve the sugar. Taste and adjust favours as you like
Well actually, apart from blanching the snow peas and around 2 mins “cooking” the noodles, just assembling required!