Usuba
Vietnamese Seafood Salad
A light and aromatic salad with seafood, rice noodles, and fresh herbs. A piquant dressing with rice vinegar, lemongrass, and chili pepper gives the dish a characteristic Vietnamese flavor.
- Total
- 10 min
- Standard serving
- 305 g
Ingredients
Total 12
Instructions
- 1
Step 1
Boil the seafood, rice noodles, and bean sprouts in salted water. Cook the seafood until fully cooked, the noodles until soft, and the bean sprouts for 2–3 minutes. Drain in a colander and let the liquid drip off.
- 2
Step 2
Cut the carrots into thin sticks. Chop the green onions. Cut the chili pepper into thin rings. Finely shred the lemongrass. Sort through the mint and cilantro.
- 3
Step 3
Place the cooled seafood, noodles, and bean sprouts in a large bowl. Add carrots, green onions, most of the mint and cilantro. Save some herbs for garnish.
- 4
Step 4
Prepare the dressing: mix rice vinegar, sugar, soy sauce, chili pepper and lemongrass. Stir until the sugar dissolves.
- 5
Step 5
Pour the dressing over the salad and mix well. Arrange on plates or transfer to a serving dish. Garnish with the reserved herbs and serve.
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