Food Nation | Crunchy Vietnamese Salad


Crunchy Vietnamese Salad

Prep: 10 (mins)
Cooking: 10 (mins)
Feeds: 4 people

Put a spring in your step and leave your tastebuds hummin’  –  some salads are so tasty you just keep going back!


1. Heat a frying pan to medium heat, add oil and Vietnamese, Pea & Makrut Lime Amaze Balls and cook on all sides until golden brown.
2. Meanwhile, in a small bowl, combine the lime juice, fish sauce, chillies and sugar for the dressing and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
3. In a large bowl, toss the noodles, carrots, cucumber, red pepper, bean sprouts, cabbage or lettuce, beans and peas, radishes and red onion. Alternatively, arrange as pictured.
4. Add the cooked Amaze Balls and toss together with some of the dressing.
5. Sprinkle over the peanuts and serve with extra dressing on the side.


  • 1-2 tbsp neutral oil
  • Vietnamese, Pea & Makrut Lime Amaze Balls
  • 1/3 cup lime juice
  • 1/3 cup fish sauce
  • 3 small red chillies, deseeded and finely chopped
  • 2 tbsp brown or caster sugar
  • 100g thin vermicelli noodles, cooked as per instructions on packet
  • 2 carrots, julienned or grated
  • 1/2 cucumber, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 cup fresh bean sprouts
  • 4 cups finely shredded green cabbage or lettuce
  • Green beans and sugar snap peas, briefly blanched and cooled
  • 2-3 radishes, quartered (optional)
  • Bunch of coriander, chopped
  • Bunch of mint, chopped
  • 1/4 cup coarsley chopped salted roasted peanuts