Quick Rice Noodle Salad with Vietnamese Ham (Banh Uot Cha Lua)
Scruff and Steph recipe - Vietnamese
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gm banh cuon (rice sheet rolls)
- Vietnamese dipping sauce
- 2 tbsp fried onions
- 150 gm Vietnamese ham (cha lua), (cut into strips)
- 1/2 cup cucumber, (chopped)
- 1 cup bean sprouts ((optional))
- 6 sprigs coriander, (roughly chopped (optional))
- 8 Thai basil leaves, (torn (optional))
- 3 - 4 Vietnamese sweet potato and prawn fritters
Instructions
- 1
Make the Vietnamese dipping sauce. Detailed recipe instructions here. (This can be made days in advance.)
- 2
Prepare all your toppings.
- 3
Take the banh cuon (rice sheet rolls) out and cut roughly into 3 - 4 cm / 1 - 1.5 in blocks.
- 4
Place them on a plate and microwave for 1 minute on high. Check to see if they have softened enough to unravel. Put any blocks that are still hard back into the microwave for a further 30 seconds or until soft. Repeat until all noodles have softened, being careful not to overcook them.
- 5
Gently unravel the rice rolls and divide into portions.
- 6
Warm the Vietnamese dipping sauce in the microwave for 40 seconds or until warm.
- 7
Check if the noodles are cold. If yes, put each plate of noodles in the microwave for 30 seconds or until warm.
- 8
Add the toppings to each plate of noodles.
- 9
Pour 3 - 5 tbsp of Vietnamese dipping sauce over the top.
- 10
Serve with extra Vietnamese dipping sauce on the side.