Vietnamese Rice Noodle Salad with Halloumi

When I’m craving something light yet zingy and full of flavour, my taste buds often lead me here. Inspired by the classic Vietnamese salad bún cha which features rice noodles and pork, this recipe uses halloumi as the main element. Halloumi’s irresistible saltiness works beautifully alongside the fragrant herbs, sweet, spicy dressing, crunchy peanuts and crisp lettuce.

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Ingredients

carrot 2 (sliced)
little gem lettuce 2 (leaves picked)
garlic cloves 2 (crushed)
mixed chillies 1 (chopped)
lime 2 (juice & wedges)
fresh mint 1 handful (chopped)
fresh coriander 1 handful (chopped)
salted peanuts 4 tbsp (chopped)
halloumi 225 g (sliced)
rice vinegar 8 tbsp
sugar 4 tsp
dried noodles 250 g
fish sauce 4 tbsp
sweet chilli sauce 2 tbsp

Method

Peel and slice the carrots as thinly as possible. Divide the lettuce leaves.
Peel and crush the garlic, finely chop the chilli. Juice 1/2 of the lime and cut the rest into wedges.
Chop the mint leaves, coriander leaves and stalks and peanuts.
Drain, then pat dry the halloumi with kitchen paper and cut into slices.
Combine the carrots, ¾ of the rice vinegar, a pinch of sugar and a pinch of salt in a bowl and set aside. This is your carrot pickle.
Cook the noodles according to the packet instructions, then drain and rinse. Set aside.
Make the dressing. Combine the fish sauce, garlic, chilli, the remaining rice vinegar, lime juice, sugar and a splash of water in a small bowl. Taste and add any extra fish sauce, lime or sugar as needed. Set aside, this is your dressing.
Heat a drizzle of oil in a frying pan over a medium heat. Add the halloumi and cook for 1 minute or so on each side, until golden. Turn off the heat, then drizzle over the sweet chilli sauce to coat the halloumi.
Plate up - divide the noodles, halloumi, lettuce, herbs and carrot pickle. Pour the dressing over the noodles and salad. Scatter over the peanuts and serve with the lime wedges.

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