Saturday, October 29, 2011

Vietnamese Smoked Trout and Vermicelli Salad

Lots of lovely people have been cooking us meals since Willa was born. My sister is visiting this weekend to meet her new niece. She made this delicious salad for lunch, I had to record the recipe because I will definitely be making it again. And she and her fiance are currently preparing dinner - Thanks!

Vietnamese Smoked Trout and Vermicelli Salad
You could substitute the smoked trout for cooked prawns or poached chicken.
serves 4

1/2 packet rice vermicelli noodles, cooked according to packet directions
1 whole smoked trout, flesh removed from bones and broken into pieces
1 telegraph cucumber,  cut into batons
1 punnet cherry tomatoes, halved
handful mushrooms, sliced
1 bunch asparagus, cut into thirds and blanched
4 spring onions
handful mint leaves
handful coriander leaves
handful peanuts, chopped
handful fried onions/shallots
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp sugar
1/2 C hot water
2 tbsp lime juice
1 garlic clove, minced
1 small chilli, finely chopped

Place cooked  noodles on a large platter or flat bowl. Top with vegetables, then fish then herbs and peanuts.

Dress the salad or offer dressing at the table.

In a small jar, combine fish sauce, vinegar, sugar and hot water. Put the lid on and shake to dissolve sugar. Add remaining ingredients.

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