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Herb, watermelon and rice noodle salad

Watermelon and Rice Noodle salad with mint and holy basil

Herb, watermelon and rice noodle salad

Name: Herb, watermelon and rice noodle salad
Total time: 25 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 2 nests rice vermicelli noodles; 400g watermelon cut into large chunks; a handful bean sprouts blanched and refreshed; a bunch mint leaves torn; a bunch Thai basil leaves torn; a bunch coriander leaves torn; 3 spring onions finely chopped; 1 tbsp sesame seeds toasted; 2 tbsp rice wine vinegar; 2 tbsp fish sauce; 1 tbsp caster sugar; 2 bird's-eye chilli finely chopped

Adam Bush

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Serves 4

Easy

Total time: 25 mins

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Try our refreshing Vietnamese style herb salad packed with mint, Thai basil and coriander for a vibrant summer BBQ side dish

Gluten free

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Ingredients

Nutrition

2 nests rice vermicelli noodles
400g watermelon

cut into large chunks
a handful bean sprouts

blanched and refreshed
a bunch mint

leaves torn
a bunch Thai basil

leaves torn
a bunch coriander

leaves torn
3 spring onions

finely chopped
1 tbsp sesame seeds

toasted

Dressing

2 tbsp rice wine vinegar
2 tbsp fish sauce
1 tbsp caster sugar
2 bird's-eye chilli

finely chopped

Nutrition: per serving

kcal274

low
fat2.1g
saturates0.4g
carbs55.9g
sugars12.3g
fibre2.3g
protein6.7g
salt1.6g

Method

step 1

Cook the rice noodles following pack instructions and refresh in ice-cold water.
step 2

Drain, then put in a bowl along with the watermelon and bean sprouts.
step 3

In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.
step 4

Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.

Rice noodles and herbs are used at every Vietnamese meal.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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