Vietnamese Noodle Salad | Australian Mushrooms

Ingredients

• 50 ml rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp mirin
• ½ cup water
• 2 tsp caster sugar
• 3 cm fresh ginger, finely grated
• 1 stick of lemongrass, cut in half and bruised
• 200 g Swiss Brown mushrooms, halved
• 1 ½ tsp caster sugar
• 1 tsp rice vinegar
• 1 garlic clove, finely grated
• 1 red chilli, deseeded and finely chopped
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp water
• 125 g vermicelli noodles
• 1 Lebanese cucumber, thinly sliced
• 1 baby cos lettuce, leaves separated
• 1 large carrot, grated
• ¼ cup Vietnamese mint
• Garnish with thinly sliced red chilli (optional), fried shallots, and lime wedges