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Viet Style- Roasted Peanut Noodle Salad

We had friends over a couple of months ago and they taught us how to make Viet Paper rolls. We had a ball! Our friend taught me how to make the dipping sauce and I thought how good is it to make it as a dressing for a noodle salad?

I had some chicken patties on hand and chose to pan fry and toss it through the salad. The winner of this though, is the dressing and the crunchy nuts and vegetables. Good for a summer day or picnic.

Viet Style- Roasted Peanut Noodle Salad (Serves 3-4)
1/2 packet of rice vermicelli noodle, blanched, drained and set aside.
1 cup of peanuts roasted
1/2 lettuce shredded
around 1 cup of shredded basil leaves
1 bunch of chives chopped
1 carrot shredded
1 cup of bean sprouts washed and blanched quickly with hot water
1 fresh chili chopped
fried shallots

Optional- 2 chicken patties pan fried and sliced.I think mince or even some crumbed fish might add texture and interest to this salad.

100 ml of coconut milk
1/2 cup of hoi sin sauce
2 tsp of fish sauce
1 tsp of sugar
1 tsp of garlic

To make the sauce- saute garlic. Add hoisin sauce and coconut milk. Stir to combine and simmer for 2-3 minutes. Add fish sauce and sugar. Taste and adjust accordingly.

Toss noodles with vegetables and meat. Toss sauce through noodles and vegetables. Sprinkle nuts on it and some shallots. Serve!

A quick addition to the round up to Presto Pasta founded by Ruth-Once Upon a Feast. This week’s host is Heather from Girlichef



10 thoughts on “Viet Style- Roasted Peanut Noodle Salad”

  1. I love noodle salads, because they are so light and yet filling. I’d love to try the dressing in its original form as a dip for rice rolls – I am trying to learn how to make them!


  2. Thanks GirlichefKankana- awww..yes, this is the first time i made it this way too.Cafferttiera- exactly! it was a quick and light lunch. I was told there are 2 versions of the sauce. One uses fish sauce, and the other uses hoi sin and coconut (which is the one i used here).


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