Photo of Vietnamese salad by WW

Vietnamese salad

6
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
You'll love this crunchy, delicious salad - with a spicy kick!

Ingredients

Cellophane noodles

100 g, (Vermicelli bean thread)

Canola oil

1 tbs

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, long, fresh, finely chopped

Chicken breast mince

250 g

Iceberg lettuce

½ individual, shredded

Carrot(s)

1 medium, grated

Red capsicum

1 medium, thinly sliced

Red onion

½ medium, thinly sliced

Fresh mint

½ cup(s), leaves

Fresh coriander

½ cup(s), leaves

Vietnamese dipping sauce

40 ml

Oil spray

1 x 3 second spray(s)

Instructions

  1. Prepare noodles following packet instructions. Drain well. Using scissors, cut noodles into 6cm lengths. Transfer to a large bowl.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry garlic and chilli for 30 seconds or until fragrant. Add mince and stir-fry, breaking up lumps, for 2–3 minutes or until lightly browned.
  3. Add lettuce, carrot, capsicum, onion, mint, coriander and chicken mixture to noodles. Add dipping sauce and toss gently to combine. Serve.

Notes

We used Poonsin brand Vietnamese dipping sauce, which is available in the Asian section of major supermarkets. If unavailable, combine 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar and 1 small fresh red birdseye chilli (finely chopped) in a small bowl.