Joss Herd's Vietnamese hot & sour noodle salad

Joss Herd's Vietnamese hot & sour noodle salad

main courses | Serves 8 as a starter

Food stylist Joss couldn’t resist starting off the meal with a light salad: “Since moving out of London nine years ago, I still crave the dishes from my old Shoreditch doorstep: Turkish, Vietnamese, southern Indian… So whenever I can, I return to those recipes and flavours.”

1. Toast the rice in a dry frying pan over a medium heat until deep golden, about 5 minutes, then grind them into a powder using a pestle and mortar. Set aside.
2. For the crispy shallots, heat the groundnut oil in a medium saucepan over a medium–high heat. Rinse the shallot slices under cold water and pat completely dry with kitchen paper. Test the oil by dropping in a cube of bread – it’s ready when it turns brown in 10 seconds.
3. Turn down the heat to low and add the shallots to the oil in batches, frying for about 1 minute, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
4. To make the dressing, add the fish sauce, rice vinegar and caster sugar to a small saucepan and place over
a medium heat until simmering and the sugar has dissolved, about 3–4 minutes. Stir in the chilli, garlic and lime juice, then pour everything into a bowl and set aside to cool.
5. Place the lobster halves on a board, drizzle over half of the dressing and set aside. Gently toss the noodles and mango through the remaining dressing, then add the herbs and ground rice and gently toss again.
6. Transfer each dressed lobster half to a plate, pile on the noodle salad and serve immediately, with the crispy shallots and chopped peanuts scattered on top.

 

Recipe Joss Herd
Photo Sam Stowell


from Issue 50

ingredients

• 1 tbsp jasmine rice
• 2 cooked lobsters, halved, flesh only removed from tails and claws
• 100g rice stick noodles, cooked and refreshed in cold water
• 1 mango, peeled and cut into batons
• 8 perilla leaves, torn (see note)
• A handful of mint leaves
• 3 tbsp salted roasted peanuts, roughly chopped, to serve

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