Vietnamese-French Crabmeat And Asparagus Salad

Recipe Ingredients

		Nuoc Cham Dressing
1/4 cup	59ml	Warm water
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Asian fish sauce (nuoc mam)
3 tablespoons	45ml	Fresh lime juice
1 tablespoon	15ml	Rice vinegar
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Red pepper flakes
		Salad
1 lb	454g / 16oz	Asparagus spears - trimmed, and
		Cut into 2" pieces
1/2 lb	227g / 8oz	Rice-stick noodles - cut 4" pieces
1/2 lb	227g / 8oz	Lump crabmeat - picked over for
		Cartilage
4		Green onions - cut 2" pieces,
		And julienned
1/2 cup	8g / 0.3oz	Fresh cilantro sprigs
2 tablespoons	30ml	Chopped peanuts

Recipe Instructions

To make the dressing, in a medium bowl whisk the warm water with the sugar until thoroughly combined. Add the fish sauce, lime juice, rice vinegar, garlic and red pepper flakes, and whisk to combine. Cover and set aside at room temperature for 1 hour.

To make the salad, bring a medium saucepan of water to a boil. Add the asparagus and cook until fork tender, 2 to 3 minutes. Drain and refresh in a bowl of ice water. Drain.

In a bowl, cover the noodles with hot water and soak until softened, about 3 minutes. Drain the noodles and cook in the boiling water until tender, 1 minute. Drain noodles and refresh in cold water. Drain.

In a bowl, toss the noodles with 1/2 cup of the dressing. Divide among 4 plates. Add the asparagus, crabmeat, and green onions to the bowl, and toss with 1/4 cup of the dressing. Arrange on top of the noodles. Garnish each serving with cilantro sprigs, chopped peanuts, and a drizzle of the remaining dressing.

Serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F32) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.