A refreshing noodle salad that pairs wonderfully with spicy fish and meat dishes.
For the nuoc cham:
1 lime, juiced
2 tbsp sugar
2 tbsp fish sauce
2 cloves garlic, minced
1 red chilli, deseeded and sliced
For the noodles:
100g vermicelli rice noodles, broken into small lengths
1 large carrot, finely shredded
1/2 cucumber, finely shredded
2 spring onions, finely sliced
Handful coriander (optional)
To make the nuoc cham dressing combine the lime juice, sugar and water in a bowl. Stir until the sugar has dissolved. Add the fish sauce, garlic and chilli and stir to combine. Leave the dressing at room temperature until ready to combine with the noodles.
To make the salad, cook the noodles according to the instructions and combine them with the carrot, cucumber, spring onions and coriander (if using).
When you’re ready to serve combine the dressing with the noodles and stir thoroughly.