Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Warm water

  2. 2 tablespoons 30ml Sugar

  3. 1/4 cup 59ml Asian fish sauce (nuoc mam)

  4. 3 tablespoons 45ml Fresh lime juice

  5. 1 tablespoon 15ml Rice vinegar

  6. 1 teaspoon 5ml Minced garlic

  7. 1/2 teaspoon 2 1/2ml Red pepper flakes Salad

  8. 1 lb 454g / 16oz Asparagus spears - trimmed, and Cut into 2" pieces

  9. 1/2 lb 227g / 8oz Rice-stick noodles - cut 4" pieces

  10. 1/2 lb 227g / 8oz Lump crabmeat - picked over for Cartilage

  11. 4 Green onions - cut 2" pieces, And julienned

  12. 1/2 cup 8g / 1/3oz Fresh cilantro sprigs

  13. 2 tablespoons 30ml Chopped peanuts

Instructions Jump to Ingredients ↑

  1. 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.


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