Grilled Lemongrass Mushroom Vermicelli Bowls | Australian Mushrooms

Ingredients

• 2 cups Swiss brown mushrooms
• 2 tbsp Vietnamese fish sauce
• ½ tbsp white sugar
• 3 garlic cloves, minced
• 2 tsp soy sauce
• 3 tbsp lemongrass (only use the tender inner part), finely chopped
• 1 large carrot
• 2 tsp white sugar
• ½ tsp sea salt
• 1 tbsp rice vinegar
• Warm water, just enough to cover
• 1 tbsp white sugar
• 1 ½ tbsp rice vinegar
• 2 tbsp fresh lime juice
• 1 ½ tbsp Vietnamese fish sauce
• 1 tbsp water
• ½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
• 200 g vermicelli noodles
• A big handful of fresh mint
• A big handful of fresh coriander
• 1 small head of lettuce (cos, butter or oak leaf work well)
• 1 tbsp olive oil (to cook the mushrooms)
• Finely chopped red chilli