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Vietnamese sweet chilli sausages and rice salad

Prep Time:

20 Minutes

Cook Time:

20 Minutes





About the Recipe

The leftovers of this meal will make for a perfect lunch!


1c jasmine rice

1T sunflower oil

600g sausages

1/3c sweet chilli sauce

1 garlic clove, crushed

1/2t fish sauce

2c finely shredded cabbage

1 small cucumber, peeled into ribbons

1/2 small red onion, thinly sliced

1/4c fresh mint leaves

1/2c fresh coriander leaves

1/4c roasted cashews, roughly chopped

Vietnamese Dressing

2t caster sugar

1T fish sauce

1T white vinegar

1T lime juice, plus extra lime wedges to serve

1 long red chilli, thinly sliced (optional)

Cook rice following the instructions on the packet. Set aside to cool slightly.


  1. Meanwhile, make the Vietnamese dressing. Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

  2. Heat oil in a large frying pan over medium-high heat. Add sausages. Cook, turning occasionally, for 5 minutes or until sausages are browned.

  3. Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tbs water in a small bowl. Increase heat to High. Add sweet chilli sauce mixture to sausages in the pan. Cook, stirring occasionally, for 3 minutes or until the sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.

  4. Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.

  5. Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.

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