Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
4 duck breasts
3 tbsp honey
1 tbsp sesame oil
½ tsp dark sesame oil
1 tbsp vegetable oil
3 eggs, lightly whisked
5 cups finely shredded cabbage
1 carrot, finely julienned or coarsely grated
2 large eschallots, finely sliced
1 cup mint leaves
1 cup Thai Basil leaves*
paper noodle boxes to serve*
Preheat oven to 180°C.
Pat duck breasts dry with paper towel. Use a sharp knife to score duck skin in a diamond pattern. Sprinkle duck skin liberally with salt.
Heat a large non-stick frying pan over high heat. Cook duck, skin side down, for 4 minutes until the skin is evenly golden brown. Turn the duck breasts over and cook for a further minute. Transfer to a baking tray lined with foil.
Whisk together honey, sesame oil and dark soy sauce. Generously brush the duck skin with the honey mixture. Cook the duck in the oven for 10 minutes (for medium) or until cooked to your liking. Remove duck breasts to a plate and set aside to rest for 5 minutes. Once rested, cut into thin slices.
In the meantime, heat a large non-stick frying pan over medium heat. Brush with vegetable oil. Pour the eggs into the pan. Allow to set for 1-2 minutes. Transfer to a chopping board. Then roll up the omelet and finely slice.
Place the RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Cut the noodles into short strips using scissors or a knife. Drain the noodles.
In a large bowl, place the noodles, cabbage, carrot, eschallots, mint leaves and Thai basil. Add that tasty VIETNAMESE SALAD DRESSING and gently toss until well combined. Divide among mini noodle boxes. Top with duck, then the shredded egg omelet. Sprinkle over the CRISPY SHALLOTS.
- You could also serve this on plates as an individual first course or place onto one large platter for people to help themselves.
- Substitute regular basil if Thai basil is unavailable.