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Vietnamese salmon noodle salad

Vietnamese salmon noodle salad


4 serves

20 m

10 m

See recipe for serves 2 here


  • 300 g boneless, skinless salmon portions
  • 200 g brown rice vermicelli
  • 2 large carrots, peeled, finely shredded
  • 1 large continental cucumber, halved lengthways, deseeded, finely shredded
  • 4 green shallots, thinly sliced
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves, roughly torn
  • ⅓ cup coarsely chopped unsalted roasted cashews


  • ¼ cup lime juice
  • 1½ tablespoons salt reduced soy sauce
  • 1 tablespoon sunflower oil
  • 1 tablespoon brown sugar
  • 3 teaspoons crushed chilli paste


Step 1

Prepare noodles as directed on packet. Drain, rinse under cold water, then drain well. Roughly cut into shorter lengths with kitchen scissors.

Step 2

Heat a medium non-stick frying pan over a medium-high heat. Add salmon and cook for 3-4 minutes on each side (or cook in an air fryer at 180 °C for 8-10 minutes), until cooked to your liking. Transfer to a plate. Cool slightly, then break into small flakes.

Step 3

To make dressing, whisk all ingredients in a small bowl until well combined

Step 4

​Combine noodles, salmon, carrot, cucumber, shallots and herbs in large bowl. Add half the dressing and toss to coat. Sprinkle with cashews. Drizzle over remaining dressing to serve.


  • A strip slicer or julienne slicer makes it easy to shred carrot and cucumber into thin strips. You’ll find them at specialty kitchen shops and online.
  • For authentic Vietnamese flavour, replace regular mint with Vietnamese mint. Available from Asian grocery stores.
  • Any leftover salad will keep in a container in the fridge for up to 2 days.
Colourful salad featuring mango, greens and grilled squid

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