Vietnamese Prawn Vermicelli Noodle Salad Bowl

• 160 g Rice vermicelli
• 250 g Prawns, raw, peeled
• 1 clove Garlic
• 3 tbsp Fish sauce
• 1 Lime
• 2 tsp Caster sugar
• ½ tsp Hot chili powder
• ½ Cucumber
• 1 medium Carrot
• 120 g Mung bean sprouts
• 10 g Fresh mint
• 15 g Fresh coriander
• 30 g Roasted peanuts

1. Bring a large pot of water to the boil. Cook the rice vermicelli according to the packet instructions until tender, then drain in a colander and rinse well under cold water to cool. Shake off excess water and set aside.
2. Bring the same pot of water back to a gentle boil. Add the prawns and cook for 2–3 minutes until pink and just cooked through, then drain and rinse briefly under cold water. Set aside to drain well.
3. Make the nước chấm: finely grate the garlic into a bowl, then whisk in the fish sauce, the juice of the lime, caster sugar and hot chili powder. Whisk until the sugar dissolves, then taste and adjust with a little more lime juice if you want it sharper.
4. Cut the cucumber into thin matchsticks and coarsely grate the carrot. Roughly chop the fresh mint and fresh coriander. Crush the roasted peanuts with the flat of a knife or in a bowl.
5. Divide the noodles between two bowls and top with the prawns, cucumber, carrot and mung bean sprouts. Spoon over the dressing, then scatter over the herbs and peanuts. Toss gently at the table and serve straight away.

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