Vietnamese Prawn and Rice Noodle Salad #Cooking

Ingredients

200g rice vermicelli noodles
1 large carrot, cut into thin matchsticks
1 telegraph cucumber, seeds removed, cut into thin matchsticks
1 long red chilli, seeds removed, cut into thin matchsticks
300g peeled cooked prawns (tails intact), deveined
1 cup (75g) bean sprouts
1/4 cup each of mint, coriander and Thai basil leaves (see note)

Nuoc cham dressing

2 tablespoons brown sugar
2 tablespoons fish sauce
1/3 cup (80ml) lime juice
1 long red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped

Method

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.