Spicy Vietnamese-Style Noodle Salad

Ingredients

• 1 Carrot
• 1 cucumber
• 2 shallots
• 50 g bean sprouts
• 3 red chili peppers
• 200 g rice noodles
• 6 tbsp Nuoc Cham sauce
• Coriander and mint (thinly sliced)
• 5 garlic cloves (finely minced)
• 5 red chili peppers (deveined and finely minced)
• 50 ml Vietnamese fish sauce (ready-made from the Asian store)
• 100 ml water
• 50 ml Rice vinegar
• 50 g sugar
• 1 large lemon (juice)

Instructions

1. 1.

   Peel and halve carrot and cucumber. Remove cucumber seeds, cut once crosswise, then julienne lengthwise or slice into thin strips. Julienne carrot lengthwise similarly. Peel shallots and cut into thin slivers. Rinse bean sprouts and drain. Wash chili peppers, halve, devein, and cut into rings. Set aside a few rings for garnish.

2. 2.

   Cook noodles in boiling salted water for about 2 minutes. Shock with cold water, then drain. Set aside.

3. 3.

   In a large bowl combine noodles, cucumber, carrot, Nuoc Cham sauce, shallots, and chili. Plate on dishes and sprinkle with herbs and the reserved chili rings.

4. 4.

   For the dressing heat all ingredients except lemon juice, never bring to boil. Remove from heat and cool. Once cold, stir in lemon juice.