The quantities in this recipe are for 6 adults and will require your largest serving bowl. Most times you\’ll probably want to halve this. If you want more salad and less noodle, increase the iceberg lettuce and decrease the vermicelli.
- Prepare the noodles:
- 250g rice vermicelli noodles. Add to boiling water and tease apart gently with a fork or chopstick while in the pot so they don’t congeal. Drain after 4 minutes, then rinse with cold water to stop further cooking. Set aside to cool further while preparing the next ingredients. Note: If you don\’t cool the noodles, they could turn to mush.
- Prepare the other ingredients:
- half of a cold, iceberg lettuce, sliced into 1cm widths.
- 3 cucumbers, peeled, halved and then finely sliced
- 2 shallot stalks, chopped
- 1 carrots, finely grated
- Fresh mint leaves, rinsed (good handful or 2)
- Fresh coriander leaves, rinsed (good handful or 2)
- Toasted & smashed peanuts (good handful)
- Bean shoots, rinsed (optional – not everyone likes these)
- Optional: protein, such as shredded roast chicken or sliced steak
- Create the dressing in a mug with a teaspoon to stir:
- 3 tbs fish sauce (start with 2 and add 1 more later after tasting)
- 3 tbs raw sugar
- half to 1 tbs sesame oil (start with half)
- 4 tbs rice wine vinegar
- 1 small garlic cloves, finely chopped or minced – but don’t add all at first. You can add more later after taste-testing.
- The juice of 1 lime. Add this to the other dressing ingredients last so you can taste-test it. There is nothing worse than too much lime juice. Add more if necessary.
- Optional: chilli, or offer chilli separately on the side.
- Once you have mixed all dressing ingredients together, continue to taste-test (use a clean spoon into side bowl!) Adjust as necessary, such as extra sugar and mirin if the flavour is too salty and strong.
- Assemble:
The lettuce can easily get a bit soggy from the dressing so just make the dressing and mix it through just before serving.