A bright take on Lentil Slaw, built on fish sauce and lime and finished the way we like it. Ready in about 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice noodles and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
This Vietnamese Grain Bowl leans on ginger and star anise to do the heavy lifting. We roast the...
Vietnamese Weeknight-friendly Squash Mash with the lemongrass and chilli we come back to again and again....
Vietnamese This Vietnamese Grain Bowl leans on caramel and pepper to do the heavy lifting. We steam the...
Vietnamese Weeknight-friendly Prawn Bowl with the herb and peanut we come back to again and again. Big...