Yumbah Abalone Vietnamese Noodle Salad


4 Yumbah Aquavide Abalone, sliced thinly

400g soaked Vietnamese rice noodles

½ Chinese cabbage shredded finely

1 Lebanese cucumber, cut in half seeds scooped out and sliced into half moons

150g bean sprouts, rinsed

1 carrot, julienned

1 bunch coriander, washed and picked

1 bunch mint, washed and picked

12 snow peas, blanched and julienned

4 green shallots, sliced

40g roasted peanuts


Nuoc Cham dressing

6 tbsp water

2 tbsp sugar

1.5 tbsp lime juice

2 tbsp  fish sauce

1 clove garlic, minced

1 birds eye chilli, finely chopped

A fresh spring salad crafted by World Seafood Champion John McFadden, this take on a classic Vietnamese salad is topped with new Yumbah Aquavide Abalone.

Prepare the Vietnamese Noodle Salad

To make the salad, combine all the ingredients (except for the roasted peanuts) in a bowl.

Nuoc Cham Dressing

Combine water and sugar in a bowl, then add lime juice and mix until the sugar is dissolved – it should taste like lemonade.

Add the fish sauce slowly until you’re happy with the taste. Add in the chilli and garlic.

Lightly dress the noodle salad with the Nuoc Cham.

Serve your Yumbah Abalone Vietnamese Noodle Salad in individual dishes or in a large bowl, and top with roasted peanuts.

Click here to learn more about preparing Yumbah Aquavide Abalone.

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