Humbug Cafe, Auckland - Vietnamese Salad


Vietnamese Salad


4 lemons
1 tbsp Brown sugar
2 tbsps soy sauce
2 tbsps fish sauce
Chilli flakes to taste
½ cup coconut milk
Carrot julienne
Bean sprouts
Chilli flakes or chilli sauce
Shelled Prawns


Whisk together the juice from the 4 lemons, the soy sauce, the fish sauce and the brown sugar.

Taste and adjust

Add chilli flakes or chilli sauce to taste and then add the coconut milk.

In a separate bowl toss together equal amounts of julienne carrot, bean sprouts and prepared vermicelli.

(Prepare vermicelli by soaking in hot water for ten minutes and then straining)

Add one cup of roughly chopped coriander and half a cup of roughly chopped mint.

Toss through one cup of peanuts that have been seasoned and pulsed in a food processor with some chilli flakes.

Dress the salad and arrange it on a plate or platter.

Garnish with prawns that have been cooked in serious heat for approx one minute per side.

Finish with some more chopped coriander and mint.

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