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Vietnamese Salmon Noodle Salad
Ingredients
  • 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
  • subheading: Nuoc cham dressing:
  • 3 tbsp fish sauce
  • 2 tbsp white vinegar
  • 3 tbsp sugar
  • 2 tbsp lime juice
  • 2 garlic cloves, finely chopped
  • subheading: Quick pickled carrots:
  • 1 large carrot, finely julienned
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  • 1 tsp sea salt
Steps
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