Vietnamese noodles
Ingredients
100g vermicelli rice noodles
100g bean sprouts
½ cucumber, sliced
½ iceberg lettuce, sliced
1 carrot cut into batons
3 radishes, cut into batons (optional)
1 bunch of spring onions, thinly sliced
10g mint leaves, stalks removed and finely chopped
1 red chilli, finely chopped
For the noodle dressing
2 tbsp fish sauce
2 ½ tbsps rice vinegar
2 tbsps sugar
1 clove garlic, minced
1 red chilli, seeded and minced
3 tbsps fresh lime juice
½ tsp white pepper
Method
Cover your noodles with hot water and leave for 5 minutes. Strain and rinse under cold water, and leave to one side draining while you finish off the dish.
In a jug stir together the lime juice and sugar and then add the fish sauce, rice vinegar and stir. Add the remaining dressing ingredients and stir.
In a large bowl, put all of the vegetables, mint and chillies.
When ready to serve, gently fold everything together and enjoy while fresh.