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  • Quick
  • Easy
  • Serves 4
  • 20 mins prep

Vietnamese salad

Vietnamese Salad

Vietnamese salad, peanut recipe, brought to you by Woman's Day


  • 90 g packet vermicelli noodles
  • 1 tsp sesame oil
  • 2 tbsp fish sauce
  • 1 lime, juice of
  • 2 tbsp palm sugar
  • 5 cm piece ginger, grated
  • 2 cloves garlic, crushed
  • 2 long red chillies, thinly sliced
  • 2 tsp light soy sauce
  • 2 cups shredded cooked turkey
  • 250 g cherry tomatoes, halved
  • 125 g bean sprouts, trimmed
  • 100 g trimmed, blanched, halved snow peas
  • 3 green onions, thinly sliced
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1/4 cup chopped roast peanuts, to serve


  1. Cook vermicelli noodles according to packet instructions. Rinse under cold water and drain. Toss with sesame oil.
  2. In a jug, whisk fish sauce, lime juice, palm sugar, grated ginger, garlic, chillies and light soy sauce.
  3. In a bowl, combine noodles, turkey, tomatoes, bean sprouts, snow peas, onions, mint and coriander.
  4. Toss with half dressing. Sprinkle with 1/4 cup chopped roasted peanuts. Serve with remaining dressing and lime.


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