This vibrant Vietnamese noodle salad pairs crisp imperial rolls with fresh vegetables, herbs and a tangy dipping sauce for a light yet satisfying meal
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 10 minutes |
| Serves | 6 |
| Cuisine | Vietnamese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 869 |
| Fat | 31g |
| Saturates | 8g |
| Protein | 34g |
| Carbs | 114g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the mung bean noodles in warm water for 30 minutes. Drain well and cut into ½cm pieces. Finely grate 2 carrots. Finely slice the mushrooms. Finely dice the shallot. Mince 1 clove of garlic. Finely grate the ginger. In a large bowl, combine the noodles, beef mince, vegetables, aromatics, mushrooms, egg white, 1 tbsp fish sauce, 1 tbsp oil, ½ tsp salt, ½ tsp pepper and 1 tsp sugar. Mix until completely combined.
Place 310ml of warm water and the 2 tsp caster sugar in a large shallow bowl and stir until the sugar dissolves. In a separate small bowl, combine the corn flour and remaining tablespoon of water to make a glue.
Working with one at a time, place a wrapper in the water for approx. 5-10 seconds. Remove the wrapper from the water and place on a clean plate. Shape approx. 40g of the beef filling into a log and place on one end of the wrapper. Tightly fold the wrapper over the filling once, tuck in the sides and complete folding the wrapper over the filling. Fold a second wrapper around, encasing the seam of the first wrapper and brush the end with the corn flour glue to seal it. Place on a baking tray lined with parchment paper, seam side up. Repeat the process with the remaining ingredients.
Place the rolls in the refrigerator, uncovered, for approx. 1 hour or overnight. This will help the wrapper dry out which will result in a crunchier texture. Remove the rolls from the fridge 15 minutes before frying.
Combine 2 tbsp water, 2 tbsp caster sugar, 1 lime, 2 tbsp fish sauce, 1 garlic clove and a chilli in a bowl for the dipping sauce.
Heat a medium-sized pot of oil to 180°C. Working in batches of 3 or 4, fry the rolls until golden and crispy. approx. 5-6 minutes. Drain the rolls on a rack set over a tray. Once cooled, refry the rolls for a further 1-3 minutes. Drain over a rack set over a tray.
Cook the vermicelli noodles according to package instructions. Rinse in cold water and set aside.
Roughly chop the lettuce. Julienne the cucumbers and a carrot. Roughly chop the peanuts.
Divide the noodles between 4 bowls and top with lettuce, cucumbers, carrots, bean sprouts and herbs. Slice the imperial rolls into bite-size pieces and arrange them over the fresh ingredients. Serve with the dipping sauce on the side.
