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Vietnamese Crab Salad with Rice Noodles Recipe

Course: Appetizer, Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Splurge
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Vietnamese Crab Salad with Rice Noodles

Photo by: Joseph De Leo

This is a really gorgeous and substantial salad and I absolutely adore these sweet, salty Southeast Asian flavors.

Yield: Serves 8-10 as a starter


For the dressing:

  • ½ 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

For the salad:

  • 9 oz thin or medium rice noodles
  • 5 oz peanuts
  • 1 lb cooked crabmeat
  • 1 large cucumber, chopped
  • 11 oz radishes, trimmed and sliced
  • ¼ c roughly chopped fresh cilantro leaves and stalks


To make the dressing, mix all the ingredients in a pitcher. Put the noodles in a bowl of boiling water for 5 minutes until they have softened. Drain and rinse. Meanwhile, toast the peanuts under the broiler preheated to hot. Rub off the skins and roughly chop the nuts.

In a bowl, toss together the dressing with the noodles, then add the crabmeat, chopped cucumber and sliced radishes. Sprinkle the toasted peanuts and the cilantro over the top and serve.


Crunchy Vietnamese Salad With Rice Noodles

Replace the crab with 4 oz each of bean sprouts, watercress and grated carrot.

© 2006 Rachel Allen

Nutrients per serving (% daily value)

This recipe serves 10.

277kcal (14%)
85mg (9%)
12mg (20%)
6mcg RAE (0%)
45mg (15%)
1023mg (43%)
1g (6%)
8g (12%)
2mg (9%)

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