Asian-inspired Vermicelli Salad Bowl

For the vermicelli bowl: 

100g dried rice vermicelli noodles 

½ small head of lettuce, shredded  

¼ cucumber sliced diagonally  

Small handful chiffonaded thai basil 

Small handful chiffonaded coriander  

50g julienned carrots 

50g julienned daikon 

2 tbsp peanuts 

2 tbsp crispy fried shallots 

For the dressing: 

3 tbsp fish sauce 

3 tbsp caster sugar 

3 tbsp fresh lime juice 

1 garlic clove, minced 

1 small red chilli, thinly sliced 

To garnish: 

Picked mint 

1. For the noodles: bring a pan of water to the boil and season with salt. Add the noodles and cook for 2 minutes until soft. Drain and rinse under cold water. Set aside. 

2. Combine the ingredients for the dressing and set aside. 

3. Set an oven to 180°c. Roast the peanuts on a tray for 8-10 minutes until golden. Once cool chop through roughly. 

4. Cut the cucumber in half lengthways before slicing diagonally into thin slices approx. 2mm thick. Julienne the carrots and daikon and chiffonade the herbs. 

5. To build the salad: place the noodles into a bowl first. Add the rest of the salad ingredients around the bowl. Sprinkle the crushed peanuts and crispy shallots and garnish with the mint leaves. 

6. Serve with the dressing and pour on before eating. 

You can master more dishes like this on the Leiths Culinary Diploma.