- 10 small red chillies
- 5 garlic cloves
- 5 limes, juice only
- 1 lemongrass stalk, finely chopped
- 75ml/3fl oz rice vinegar
- 75ml/3fl oz water
- 250g/10½oz fine rice noodles
- 250g/10½oz fresh crabmeat (cooked)
- 1 red onion, very finely sliced
- 1 tbsp chopped fresh coriander
- 3 lime leaves, finely sliced
- half red pepper, finely chopped
- half cucumber, seeds removed, finely chopped
- salt and freshly ground black pepper
- For the nuoc cham, place all of the nuoc cham ingredients into a food processor and blend until smooth.
- For the crab salad, soak the rice noodles in very hot water for five minutes, or until soft (or cook according to packet instructions – do not overcook). Drain and set aside to cool.
- Place all of the remaining salad ingredients into a bowl and mix well, seasoning, to taste, with salt and freshly ground black pepper.
- To serve, drizzle a little of the nuoc cham dressing into the noodles and mix well.
- Fold half of the crab salad mixture into the noodles, then using a large fork, wrap up a forkful of noodles and gently place into a small bowl to create a 'nest' of noodles. Repeat with three more bowls.
- Spoon some of the nuoc cham dressing over each noodle nest.
- Top with a spoonful of crab salad mixture, then spoon over a little more dressing.