Archive of BBC Food Recipes

Crab noodle salad with nuoc cham

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend


  1. For the nuoc cham, place all of the nuoc cham ingredients into a food processor and blend until smooth.

  2. For the crab salad, soak the rice noodles in very hot water for five minutes, or until soft (or cook according to packet instructions - do not overcook). Drain and set aside to cool.

  3. Place all of the remaining salad ingredients into a bowl and mix well, seasoning, to taste, with salt and freshly ground black pepper.

  4. To serve, drizzle a little of the nuoc cham dressing into the noodles and mix well.

  5. Fold half of the crab salad mixture into the noodles, then using a large fork, wrap up a forkful of noodles and gently place into a small bowl to create a 'nest' of noodles. Repeat with three more bowls.

  6. Spoon some of the nuoc cham dressing over each noodle nest.

  7. Top with a spoonful of crab salad mixture, then spoon over a little more dressing.


For the nuoc cham

  • 10 small red chillies
  • 5 garlic cloves
  • 5 limes, juice only
  • 1 lemongrass stalk, finely chopped
  • 75ml/3fl oz rice vinegar
  • 75ml/3fl oz water

For the crab salad

  • 250g/10½oz fine rice noodles
  • 250g/10½oz fresh crabmeat (cooked)
  • 1 red onion, very finely sliced
  • 1 tbsp chopped fresh coriander
  • 3 lime leaves, finely sliced
  • half red pepper, finely chopped
  • half cucumber, seeds removed, finely chopped
  • salt and freshly ground black pepper

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