Bamboo Salad with Crispy Noodles

  • Preparation Time35 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy
450g bamboo shoots, cut into 3mm slices on the diagonal
4 spring onions, finely chopped
Handful of sweet basil
Handful of mint
Handful of coriander
1 red chilli, thinly sliced
50g vermicelli noodles

For the dressing

2 tbsp roasted chilli paste
1 tbsp grated galangal
4 tbsp fish sauce
Juice of 2 limes
3 tbsp grated palm sugar
2 tbsp soy sauce

For the dressing: Combine all the ingredients in a mixing bowl and stir thoroughly. Set aside.

For the salad: Heat the oil in a wok or deep fat fryer to 180°C and fry the vermicelli. They will puff up in a few seconds. Remove with a slotted spoon and drain on kitchen paper. Set aside.

For layering the salad: Take some of the fried noodles, add handful bamboo shoots on top, then add some of the spring onions and herbs. Drizzle with the dressing. Keep building up the layers, finishing with crispy noodles on top and a scattering of herbs.

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