Vietnamese-French Crabmeat and Asparagus Salad

Name: Vietnamese-French Crabmeat and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup warm water; 2 tablespoons sugar; 1/4 cup Asian fish sauce (nuoc mam); 3 tablespoons fresh lime juice; 1 tablespoon rice vinegar; 1 teaspoon minced garlic; 1/2 teaspoon red pepper flakes; 1 pound asparagus spears, trimmed and cut into 2-inch pieces; 1/2 pound rice-stick noodles, cut into 4 inch-pieces; 1/2 pound lump crabmeat, picked over for cartilage; 4 green onions, cut into 2-inch pieces and julienned; 1/2 cup fresh cilantro sprigs; 2 tablespoons chopped peanuts

Servings: persons

1/4 cup warm water
2 tablespoons sugar
1/4 cup Asian fish sauce (nuoc mam)
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1/2 pound rice-stick noodles, cut into 4 inch-pieces
1/2 pound lump crabmeat, picked over for cartilage
4 green onions, cut into 2-inch pieces and julienned
1/2 cup fresh cilantro sprigs
2 tablespoons chopped peanuts

1
To make the dressing, in a medium bowl whisk the warm water with the sugar until thoroughly combined.
2
Add the fish sauce, lime juice, rice vinegar, garlic and red pepper flakes, and whisk to combine.
3
Cover and set aside at room temperature for 1 hour.
4
To make the salad, bring a medium saucepan of water to a boil.
5
Add the asparagus and cook until fork tender, 2 to 3 minutes.
6
Drain and refresh in a bowl of ice water.
7
Drain.
8
In a bowl, cover the noodles with hot water and soak until softened, about 3 minutes.
9
Drain the noodles and cook in the boiling water until tender, 1 minute.
10
Drain noodles and refresh in cold water.
11
Drain.
12
In a bowl, toss the noodles with 1/2 cup of the dressing.
13
Divide among 4 plates.
14
Add the asparagus, crabmeat, and green onions to the bowl, and toss with 1/4 cup of the dressing.
15
Arrange on top of the noodles.
16
Garnish each serving with cilantro sprigs, chopped peanuts, and a drizzle of the remaining dressing.
17
Serve immediately.

358

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1/4 cup warm water, 2 tablespoons sugar, 1/4 cup Asian fish sauce (nuoc mam), 3 tablespoons fresh lime juice, and more.

Yes, Vietnamese-French Crabmeat and Asparagus Salad 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!