Equipment
* optional
Ingredients
Dressing
- 60 ml fish sauce
- 60 ml lime juice, freshly squeezed
- 30 ml water
- 30 g granulated sugar
- 2 garlic, minced
- 1 red chili, thinly sliced
Salad
- 100 g dried cellophane noodles
- 300 g cooked turkey breast, shredded into bite-size strips
- 150 g sugar snap peas, trimmed and strings removed
- 1 carrot, peeled and julienned
- 150 g cucumber, halved lengthwise, seeded, and thinly sliced
- 2 spring onions, thinly sliced
- 30 g fresh cilantro, leaves and tender stems, roughly chopped
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 333 kcal
- Protein
- 28 g
- Carbohydrates
- 42 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 1551 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 53 mg
- Potassium
- 666 mg
- Calcium
- 84 mg
- Iron
- 3.0 mg
- Magnesium
- 96 mg
- Phosphorus
- 289 mg
- Zinc
- 2.0 mg
- Vitamin A
- 311 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.27 mg
- Niacin
- 11.5 mg
- Folate
- 59 mcg
- Water
- 200 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, whisk together the fish sauce, lime juice, water, sugar, minced garlic, and sliced chili until the sugar fully dissolves. Set the dressing aside so the flavors meld. Tip: put a saucepan of water on to boil before this step so it is ready for the sugar snap peas.
Drop the trimmed sugar snap peas into the boiling water (100°C/212°F) and blanch for 2 minutes until bright green and crisp-tender. Drain in a colander and rinse under cold running water to stop the cooking, then drain thoroughly.
Place the dried cellophane noodles in a large mixing bowl and cover completely with just-boiled water (100°C/212°F). Soak for about 10 minutes until the noodles are translucent and tender but still springy. While the noodles soak unattended, you can shred the turkey and cut the vegetables.
Drain the soaked noodles in a colander and rinse briefly under cold water to remove surface starch. Drain very thoroughly, then snip the noodles a few times with kitchen scissors so they are easy to toss and eat.
On a cutting board, shred the cooked turkey into thin bite-size strips, julienne the carrot, slice the cucumber and spring onions, and roughly chop the cilantro. If any snap peas are large, slice them in half on the diagonal.
Add the noodles, turkey, sugar snap peas, carrot, cucumber, spring onions, and cilantro to the large mixing bowl. Pour the dressing over everything and toss with tongs until evenly coated and glossy.
Divide the salad among four plates or shallow bowls and scatter the chopped roasted peanuts over the top, if using. Serve immediately at cool room temperature.
Chef's Notes
- Cellophane noodle brands vary widely in soak time, so judge by texture rather than the clock: clear, springy strands with no hard core are ready.
- The dressing follows the Vietnamese nuoc cham principle of balancing salty fish sauce, sour lime, and sweet sugar; always taste and adjust before dressing the salad because fish sauce saltiness differs by brand.
- Thorough draining is the single biggest factor in this salad's success; wet noodles and vegetables dilute the dressing and make the bowl watery.
- Add the cilantro at the last moment and keep the pieces fairly coarse so the leaves stay bright and do not wilt into the noodles.
- This salad is a template for leftovers: roast chicken, sliced pork, or cooked shrimp all work in place of the turkey.
Storage
Refrigerator: 1 day — Store the undressed salad components and dressing in separate airtight containers for up to 1 day and toss just before serving. The dressed salad is best within a few hours. Remember that cooked turkey should be eaten within 3 to 4 days of its original cooking date, and refrigerate leftovers promptly within 2 hours of assembly.
Reheating: This salad is served cold or at cool room temperature and needs no reheating. If you prefer the turkey warm, reheat it separately to 74°C/165°F before assembling.
Troubleshooting
Noodles are mushy, gummy, or clumped together
Cause: Noodles were soaked too long or were not rinsed after draining, leaving surface starch that glues the strands together
Fix: Rinse the clumped noodles under cold water while gently separating them with your fingers, drain thoroughly, and toss with a little extra dressing to loosen them
Prevention: Start checking at 8 minutes of soaking and rinse the drained noodles briefly under cold water, then drain very thoroughly
Dressing tastes too salty or too sharp
Cause: Fish sauce brands vary greatly in saltiness, and limes vary in acidity
Fix: Whisk in water 15 ml at a time with a pinch more sugar or lime juice until the balance is right
Prevention: Taste the dressing before adding it to the salad and aim for a balance of salty, sour, and sweet
Salad is watery at the bottom of the bowl
Cause: Noodles, snap peas, or cucumber were not drained and dried thoroughly before assembly
Fix: Tip the bowl and pour off the excess liquid, then add a small splash of fish sauce and lime juice to restore seasoning
Prevention: Drain all components well and let the noodles sit in the colander for a minute or two after rinsing
Leftover turkey tastes dry in the salad
Cause: Turkey breast was sliced too thick or the salad sat too long before serving
Fix: Toss the turkey with a spoonful of dressing and let it sit for 5 minutes before combining with the rest of the salad
Prevention: Shred or slice the turkey thinly across the grain and dress the salad just before serving so the meat absorbs the dressing
Cultural Context
This salad draws on the Vietnamese tradition of goi, a broad family of fresh, herb-laden salads dressed with nuoc cham, the classic dipping sauce built from fish sauce, lime, sugar, garlic, and chili. Cellophane noodles made from mung bean starch, called mien in Vietnamese, are prized for their slippery, glassy texture and their ability to soak up bright dressings. Adapting the format to leftover roast turkey is a natural fit, since these salads have always been a practical and refreshing way to transform cooked meats.
