Vietnamese crayfish salad

Rachel Allen serves up a sweet and spicy salad of rice noodles with crayfish and roasted peanuts
By Rachel Allen
Vietnamese crayfish salad
  • Rating:
  • Serves: 8, as a starter
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the dressing

  • 100 g sugar, or more to taste
  • 100 ml fish sauce
  • 100 ml lemon juice, or lime juice
  • 2-3 small chillies, seeds removed, finely sliced
  • 4 cloves garlic, crushed
  • 1 tbsp ginger, finely grated

For the salad

  • 250 g thin or medium rice noodles
  • 150 g unsalted peanuts
  • 450 g cooked crayfish
  • 1 large cucumber, chopped
  • 300 g radishes, trimmed and sliced
  • 4 tbsp coriander, leaves and stalks, chopped


1. For the dressing: mix together all the ingredients in a bowl or jug. Taste and add more sugar if you like.

2. For the salad: preheat the grill to medium-hot. Soak the noodles in a bowl of boiling water for 5 minutes until they have softened. Drain thoroughly and rinse in cold water.

3. Toast the peanuts under the hot grill for a few minutes, then rub off the skins in a clean tea towel. Roughly chop the nuts.

4. In a large bowl, toss together the noodles and dressing. Add the crayfish meat, chopped cucumber and sliced radishes. Sprinkle over the toasted peanuts and coriander and serve.

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