Vietnamese Crab Salad with Rice Noodles Recipe

Name: Vietnamese Crab Salad with Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (4 oz) sugar, or more, to taste; 6 tbsp fish sauce (nam pla); 6 tbsp lemon juice or lime juice (juice of 2 lemons or about 3 limes); 2-3 small chiles, deseeded and sliced finely; 4 garlic cloves, peeled and crushed; 1 tbsp finely grated ginger; 9 oz thin or medium rice noodles; 5 oz peanuts; 1 lb cooked crabmeat; 1 large cucumber, chopped; 11 oz radishes, trimmed and sliced; 1/4 c roughly chopped fresh cilantro leaves and stalks

Servings: persons

1/2 cup (4 oz) sugar, or more, to taste
6 tbsp fish sauce (nam pla)
6 tbsp lemon juice or lime juice (juice of 2 lemons or about 3 limes)
2-3 small chiles, deseeded and sliced finely
4 garlic cloves, peeled and crushed
1 tbsp finely grated ginger
9 oz thin or medium rice noodles
5 oz peanuts
1 lb cooked crabmeat
1 large cucumber, chopped
11 oz radishes, trimmed and sliced
1/4 c roughly chopped fresh cilantro leaves and stalks

1
To make the dressing, mix all the ingredients in a pitcher.
2
Put the noodles in a bowl of boiling water for 5 minutes until they have softened.
3
Drain and rinse.
4
Meanwhile, toast the peanuts under the broiler preheated to hot.
5
Rub off the skins and roughly chop the nuts.
6
In a bowl, toss together the dressing with the noodles, then add the crabmeat, chopped cucumber and sliced radishes.
7
Sprinkle the toasted peanuts and the cilantro over the top and serve.
8
Variation
9
Crunchy Vietnamese Salad With Rice Noodles
10
Replace the crab with 4 oz each of bean sprouts, watercress and grated carrot.

700

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup (4 oz) sugar, or more, to taste, 6 tbsp fish sauce (nam pla), 6 tbsp lemon juice or lime juice (juice of 2 lemons or about 3 limes), 2-3 small chiles, deseeded and sliced finely, and more.

Yes, Vietnamese Crab Salad with Rice Noodles falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Crab Salad with Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions