Vietnamese Duck Salad

• 3/4 inch piece fresh ginger, grated
• 1 (4 inch) stalk fresh lemongrass, finely chopped
• 2 tbsp grated palm sugar
• 1/2 cup lime juice
• 2 tbsp fish sauce
• None None Vietnamese Duck Salad
• 2 None carrots, cut into matchsticks
• 5 oz snow peas, sliced thinly
• 5 oz fresh baby corn, quartered lengthwise
• 9 oz dried rice noodles
• 1 (2 1/4 lb) Chinese barbecued duck, meat thinly sliced
• 3 oz bean sprouts
• 2 tbsp coarsely chopped fresh Vietnamese mint leaves
• 2 tbsp coarsely chopped fresh cilantro leaves
• 2 None red Thai chilies, chopped finely

1. For the ginger and lemongrass dressing, whisk together ginger, lemongrass, palm sugar, lime juice and fish sauce. Set aside.
2. Blanch carrots, snow peas and corn in boiling salted water for 30 seconds. Immediately drain and run under cold running water until cool.
3. Meanwhile, cook noodles in boiling salted water until just tender then drain.
4. Combine vegetables, noodles and duck in a large serving bowl along with sprouts, herbs, chilies and dressing. Toss gently to combine.

fresh ginger, fresh lemongrass, palm sugar, lime juice, fish sauce, salad, carrots, snow peas, corn, rice noodles, bean sprouts, fresh vietnamese mint, cilantro, red thai chilies

Taken from recipes-plus.com/api/v2.0/recipes/37297 (may not work)