Vietnamese Prawn and Vermicelli Noodle Salad (Bun Tom)

Ingredients

• 200 g rice vermicelli noodles
• 350 g cooked king prawns
• 1 cucumber
• 2 carrot
• 20 g fresh mint
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tsp caster sugar
• 1 red chilli
• 2 clove garlic

Method

1. 1

   Cook the rice vermicelli noodles in boiling water for 3–4 minutes, then drain, rinse under cold water and set aside.

2. 2

   Make the dressing by combining the fish sauce, lime juice, sugar, finely sliced chilli and minced garlic. Stir until the sugar dissolves.

3. 3

   Peel the carrot into thin ribbons and halve and slice the cucumber into half-moons.

4. 4

   Divide the noodles between four bowls. Top with the prawns, cucumber, carrot and fresh mint leaves.

5. 5

   Spoon the dressing generously over each bowl and toss lightly before serving.