Vietnamese seafood salad
5 servings
10 minutes
Vietnamese seafood salad is a bright and refreshing dish that combines lightness, spiciness, and freshness. Its roots lie in the street food traditions of Vietnam, where food must be both nutritious and rich in flavors. This salad harmoniously intertwines seafood, delicate rice noodles, and crunchy soybean sprouts, creating an amazing texture. The dressing made from rice vinegar, soy sauce, and lemongrass gives it a sweet-sour note, while mint and cilantro add freshness. The spiciness of chili makes the flavor even more pronounced. This salad is perfect as a light main dish or as a vibrant appetizer that brings a piece of Vietnam to your table.
1
The seafood mix, rice noodles, and sprouted soy should be boiled.
- Seafood: 400 g
- Rice noodles: 300 g
- Soybean sprouts: 300 g
2
To prepare the salad, place all the vegetables, herbs, and seafood in a large bowl, leaving some herbs for decorating the salad.
- Carrot: 3 pieces
- Spring onion: 1 bunch
- Mint: to taste
- Cilantro (coriander leaves): to taste
3
Mix all the ingredients so that the seafood and noodles combine.
- Seafood: 400 g
- Rice noodles: 300 g
4
Prepare the salad dressing by mixing all the ingredients.
- Rice vinegar: 5 tablespoon
- Sugar: 1 tablespoon
- Chili pepper: 1 piece
- Lemongrass: 1 piece
- Soy sauce: 1 tablespoon
5
Season the salad and mix it. Divide the salad into five large plates or place it on one large dish for everyone to serve themselves. Sprinkle herbs on top. Serve at the table.
- Mint: to taste
- Cilantro (coriander leaves): to taste
