Prawn, Mango and Glass Noodle Salad with Nuoc Cham

Ingredients

• 400 g cooked king prawns
• 1 ripe mango
• 150 g rice vermicelli noodles
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1 fresh red chilli
• 150 g beansprouts
• 20 g fresh mint

Method

1. 1

   Soak rice vermicelli in boiling water for 5 minutes, drain and rinse under cold water.

2. 2

   Make nuoc cham by mixing fish sauce, lime juice, finely sliced chilli and 2 tbsp warm water together. Taste and adjust — it should be salty, sour and a little sweet.

3. 3

   Peel and julienne the mango into thin strips.

4. 4

   Combine drained noodles, beansprouts, mango and prawns in a large bowl.

5. 5

   Pour the nuoc cham over and toss gently to coat everything.

6. 6

   Divide into bowls and top generously with fresh mint leaves.