Ingredients Jump to Instructions ↓

  1. 1/4 cup warm water

  2. 2 tablespoons sugar

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

  4. 3 tablespoons fresh lime juice

  5. 1 tablespoon rice vinegar

  6. 1 teaspoon minced garlic

  7. 1/2 teaspoon red pepper flakes

  8. 1 pound asparagus spears, trimmed and cut into 2-inch pieces

  9. 1/2 pound rice-stick noodles, cut into 4 inch-pieces

  10. 1/2 pound lump crabmeat, picked over for cartilage

  11. 4 green onions, cut into 2-inch pieces and julienned

  12. 1/2 cup fresh cilantro sprigs

  13. 2 tablespoons chopped peanuts

Instructions Jump to Ingredients ↑

  1. 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.


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