- 200g thin rice noodle (vermicelli)
- 12 cherry tomato, halved
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice 1 lime
The same shape, but smaller than…
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli, ½ diced, ½ sliced
- 2 pink grapefruit, segmented
- ½ cucumber, peeled, deseeded and thinly sliced
- 2 carrot, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 spring onion, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 400g cooked large prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- large handful mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- large handful coriander, leaves picked
Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.
In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).
Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.
Perfect your dressing
Give the dressing a taste before you toss through the noodles. Try adding a bit of extra grapefruit juice, if you think it needs it, or a little more fish sauce or sugar.