Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)

• 160 g Rice vermicelli
• 250 g Prawns, peeled and deveined
• 1 medium Carrot
• ½ Cucumber
• 120 g Bean sprouts
• 10 g Fresh mint
• 15 g Fresh coriander
• 1 clove Garlic
• 1 small Red chili pepper
• 1 Lime
• 3 tbsp Fish sauce
• 2 tbsp Caster sugar
• 40 g Roasted peanuts

1. Bring a saucepan of water to the boil. Cook the rice vermicelli according to the packet instructions until tender, then drain in a colander and rinse under cold water to cool. Leave to drain well while you prepare the rest.
2. Bring the same pan of water back to a gentle boil. Add the prawns and cook for 2–3 minutes until pink and opaque, then drain and rinse briefly under cold water to stop the cooking. Set aside.
3. Julienne the carrot and cucumber into thin matchsticks. Rinse and drain the bean sprouts, then pick the mint and coriander leaves. Finely chop the garlic and red chilli.
4. Make the dressing: squeeze the lime into a bowl, then whisk in the fish sauce and caster sugar until the sugar dissolves. Stir in the garlic and red chilli, then taste and adjust with a little more lime if you like it sharper.
5. Divide the vermicelli between two bowls. Top with the prawns, carrot, cucumber and bean sprouts, then scatter over the mint and coriander. Spoon over the dressing just before eating and finish with the roasted peanuts.

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