Published on February 20th, 2013 | by Ultimate OmNoms0
Hayden McMillan’s Fail-proof Vietnamese Recipe
Welcome again to the Chef Space where we whisper (not so loudly) some of the best kept kitchen secrets from Auckland's most celebrated chefs.
Vietnamese has always been a favourite for the fresh clean taste and I learned how easy it is to prepare from one of Sachie Kitchen's Brigade 6 classes where TriBeCa's Hayden McMillan was our host and teacher.
Out of the 3 dishes we made, this one was my favourite – and when you try this in the kitchen – you can see why!
Vietnamese Prawn and Rice Noodle Salad
Ingredients (serves 4):
200g rice vermicelli noodles
1 large carrot, cut into thin matchsticks
1 telegraph cucumber, seeds removed, cut into thin matchsticks
1 long red chili, seeds removed, cut into thin matchsticks
300g peeled cooked prawns (tails intact), deveined
1 cup (75g) bean sprouts
1/4 cup each of mint, coriander and Thai basil leaves
Nouc cham dressing:
2 tbs brown sugar
2 tbs fish suace
1/3 cup (80ml) lime juice
1 long red chili, seeds removed, finely chopped
1 garlic clove, finely chopped