Shrimp, mango and rice noodle salad
Cooked shrimp, sweet mango and crunchy veg over vermicelli, drenched in a sweet, sour, salty nuoc cham with heaps of fresh herbs.
- Prep
- 12 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Bring a kettle or saucepan of water to a boil. Put the noodles in a heatproof bowl, cover with the boiling water and leave until soft.
While the noodles soak, make the nuoc cham: stir the fish sauce, lime juice, sugar and warm water in a measuring cup until the sugar dissolves, then add the garlic and chile.
Prep the mango, cucumber and carrot, and pick the herb leaves.
Drain the noodles, rinse under cold water until cool and shake well to get rid of excess water. Snip them a few times with scissors so they're easier to toss.
Toss the noodles with half the nuoc cham and divide between bowls. Top with the shrimp, mango, cucumber, carrot and herbs.
Spoon over the rest of the dressing, scatter with peanuts and serve with lime wedges.
Tips
- Taste the nuoc cham before dressing: it should be a balance of salty, sour and sweet. Adjust with more lime or sugar to suit your fish sauce.
- Mango a bit firm? That's ideal here; it holds its shape and adds crunch.
