For real ease of preparation, buy a roast duck from a Chinese restaurant (the ones hanging in the window). For a more economical version, roast chicken can be used instead. It’s the freshness of the herbs, crunchy textures and well-balanced dressing that make this salad so delicious.
For the salad
|100 g||Dried vermicelli noodles (Main)|
|2 cups||Duck, shredded (Main)|
|2||Spring onions, thinly sliced|
|1||Lebanese cucumber, halved lengthways, thinly sliced|
|75 g||Green beans, thinly sliced|
|½ cup||Daikon, or radish matchsticks (optional)|
|2 handfuls||Mung bean sprouts|
|1||Kaffir lime leaf, central stem removed, very finely sliced|
|¼ cup||Thai basil leaves|
|¼ cup||Vietnamese mint leaves, sliced, if you can't find this use normal mint|
|1 cup||Fresh coriander, chopped|
|¼ cup||Roasted peanuts|
|3 Tbsp||Shallots, crispy-fried (optional)|
|1||Red chilli, finely sliced (optional)|
For the dressing
|4 Tbsp||Lime juice|
|1 ½ Tbsp||Soy sauce|
|1 Tbsp||Sesame oil|
|2 Tbsp||Fish sauce|
|2 Tbsp||Palm sugar, grated, or use brown sugar|
- Place rice vermicelli in a dish or bowl and cover with boiling water. Set aside until soft and cooked through, about 6 minutes.
- Drain and rinse under cold water to cool. Use scissors to snip noodles in several places to shorten the strands (this will make it much easier to eat).
- Mix all dressing ingredients together.
- Reheat duck until warmed through.
- In a large bowl, toss noodles, duck and remaining salad ingredients together, and toss with the dressing just before serving. Serve immediately.