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 |
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Directions
- 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.
