80g (3 oz) dried glass noodles (also known as bean thread or cellophane noodles)
2 x 200g (7 oz) skin-on salmon fillets
sea salt
1 tbsp vegetable oil
½ cup mint leaves
¼ cup Thai basil leaves
butter lettuce leaves, to serve
¼ cup roasted peanuts, chopped
2 tbsp crispy fried shallots
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
2 garlic cloves, finely chopped
Quick pickled carrots:
1 large carrot, finely julienned
2 tbsp sugar
2 tbsp white vinegar
1 tsp sea salt
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