Vietnamese Salad:  

Ingredients – use as much or as little as you like: 

• rice noodles, blanched, refreshed, 
• bread for croutons, stale bread roughly chopped 

• carrot, shavings or grated, 
• cucumber, shavings,  
• Chinese cabbage, sliced, 
• papaya, thinly sliced,  
• mango thinly sliced,  

• peanuts, crushed, 
• coriander ripped 
• mint, ripped 

Dressing: 

• 3 tbsp fish sauce – tepanyaki can substitute as a vegan option  

• juice of 3 limes, 
• 100 ml water, 
• 2 birds eye chilli’s finely chopped (other chillis can be substituted), 
• coriander.  

Method: 

Arrange the salad to please the eye starting with creating a bed of rice noodles and building up the textures, colours and contrasts. Mix the dressing ingredients together and drizzle over the finished salad.  The salad can accompany chicken breast or fish or enjoyed on its own.