Asian Salad Recipes - Vietnamese Crab Salad with Crispy Noodles (Goi Gia) Recipe

Ingredients

• oil for deep-frying

• 60g (2oz) (soaked weight) rice noodles

• 150g (5oz) prepared crab meat

• 100g (4oz) beansprouts

• 1 small iceberg lettuce, roughly chopped into strips

• 3 large spring onions, roughly chopped

• 1 large tomato, thinly sliced

• 20 mint leaves, roughly chopped 

For the dressing:

• 3 tablespoons sesame oil

• 2 small red chilies, finely chopped

• 1 tablespoon ginger that has been chopped into extra-thin matchsticks

• 2 tablespoons fish sauce

• 1 tablespoon lime juice

Serves 4

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Method

1. Heat the oil for deep-frying to hot but not sizzling and deep-fry the well drained noodles until crispy and golden-brown. Drain on kitchen paper.

2. Mix the crab meat and beansprouts together in a bowl. Set aside.

3. Make the dressing: mix together all the ingredients in a small bowl.

4. Arrange the lettuce, spring onions, tomato and mint in a serving bowl. Add the crispy noodles and the crab meat and beansprout mixture.

5. Just before serving, add the dressing, mix well and serve at once before the crispy noodles soften.