Vietnamese Recipes - Bean sprouts and Crabmeat Salad (Nom Gia)

Ingredients

• 1 large garlic clove, finely chopped

• 2 fresh red chilies, finely chopped

• 1 tablespoon sugar

• 1 tablespoon fresh lime juice

• 1 tablespoon rice vinegar or distilled white vinegar

• 3 tablespoons fish sauce

• 2 tablespoons peanut or vegetable oil

• 1 carrot, shredded

• 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced

• 1 teaspoon salt

• 450 g/1lb fresh bean sprouts

• 325g/12 oz fresh or canned crabmeat, well picked over 4 tablespoons coarsely chopped fresh coriander leaves

• 2 tablespoons coarsely ground roasted peanuts

• 2 tablespoons coarsely ground toasted sesame seeds

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Method:

1. Whisk together the garlic, chilies, sugar, lime juice, vinegar, fish sauce and oil in a small mixing bowl. Set aside.

2. Toss the carrot and cucumber in a colander with the salt, and leave to stand for 15 minutes. Rinse under cold running water and squeeze dry with your hands (it is very important that the vegetables are completely dry to ensure that they remain crunchy).

3. Place the carrot and cucumber in a large bowl and add the remaining ingredients. Pour the dressing over the salad and toss until well combined.