Vietnamese-Inspired Bok Choy and Rice Noodle Salad

    27 minutes

    A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice noodles, cucumber, shredded bok choy and carrots.

    104 people made this

    Serves: 4 

    • 5 cloves garlic
    • 1/2 green chilli, seeded
    • 1/2 bunch fresh coriander
    • 4 tablespoons fresh lime juice
    • 3 tablespoons vegetarian fish sauce
    • 1 teaspoon salt
    • 3 tablespoons caster sugar
    • 375g rice noodles
    • 4 leaves bok choy, shredded
    • 2 carrots, cut into fine strips
    • 1 cucumber, halved lengthwise and chopped
    • handful chopped fresh mint leaves
    • 2 tablespoons roughly chopped unsalted peanuts
    • 4 sprigs fresh mint

    Preparation:25min  ›  Cook:2min  ›  Ready in:27min 

    1. Finely chop the garlic and chilli with the coriander. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar and stir well. Allow the sauce to sit for 5 minutes.
    2. Bring a large pot of salted water to the boil. Add the rice noodles and boil for 2 minutes or until tender. Drain well. Rinse the noodles with cold water until cool. Drain again.
    3. Combine the sauce, noodles, bok choi, carrots, cucumber and chopped mint in a large serving bowl. Toss well and serve the salad garnished with peanuts and mint sprigs.

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    Reviews in English (81)


    All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.  -  14 Dec 2005  (Review from Allrecipes USA and Canada)


    This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition) and dried thai peppers for the jalapenos. I'll be making this again.  -  09 Aug 2007  (Review from Allrecipes USA and Canada)


    Our vietnamese resturant closed and I was upset. I started looking for a good noodle bowl recipe and this one is real close. I use a drop of Chili oil instead of a jalapeno. I also use shredded lettace instead of chinese cabbage, because that how the resturant did it. Thank you for the wonderful recipe.  -  09 May 2007  (Review from Allrecipes USA and Canada)