Vietnamese duck salad

Vietnamese duck salad with rice noodles, sprouts, mint, coriander, and lemon grass.

  • 25 mins cooking
  • Serves 4
  • Print


Vietnamese duck salad
  • 2 carrots (240g), cut into matchsticks
  • 150 gram snow peas, sliced thinly
  • 150 gram fresh baby corn, quartered lengthways
  • 250 gram dried rice stick noodles
  • 1 kilogram chinese barbecued duck
  • 1 cup (80g) bean sprouts
  • 1/4 cup coarsely chopped fresh vietnamese mint
  • 1/4 cup coarsely chopped fresh coriander
  • 2 red thai chillies, chopped finely
  • 2 centimetre piece fresh ginger (10g), grated
  • 10 centimetre stick (20g) finely chopped fresh lemon grass
  • 2 tablespoon grated palm sugar
  • 1/2 cup (125ml) lime juice
  • 2 tablespoon fish sauce


Vietnamese duck salad
  • 1
    Combine ingredients for ginger and lemon grass dressing in screw-top jar; shake well.
  • 2
    Plunge carrot, snow peas and corn in large saucepan of boiling water for 30 seconds; rinse immediately under cold water.
  • 3
    Cook noodles, uncovered, in large saucepan of boiling water until just tender; drain.
  • 4
    Remove and discard skin and bones from duck; slice meat thinly.
  • 5
    Place vegetables, noodles and duck in large bowl with sprouts, herbs, chilli and dressing; toss gently to combine.


Rice stick noodles come in different widths: the thin ones are used in soups and the wide in stir-fries. Soak in hot water until soft. In this recipe the vegetables are blanched, meaning they are plunged briefly into boiling water then refreshed under cold water to soften them and intensify their colour.

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