Vietnamese Vermicelli Salad

Name: Vietnamese Vermicelli Salad
Ingredients: 250g rice vermicelli noodles; 1 carrot; 1 small daikon, julienned and pickled (can also use red radish); 1 small cucumber, sliced thin; 1 cup bean sprouts; 1 cup mixed herbs (we used mint and coriander, however you can use a mixture of your favourites including Thai basil and perilla- Try the markets for some great flavours); 1/4 bunch butter lettuce (optional); 200g firm tofu, sliced; 1/2 red chilli; 1/4 cup crushed and toasted peanuts; 1/4 cup lime juice; 1/4 cup light soy sauce; 1/4 cup hot water; 2 Tbsp sugar; 2 Tbsp white vinegar; 1 clove minced garlic; 1/2 red chilli, finely chopped

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The crunch of roasted peanuts, fresh herbs, crispy tofu, pickled daikon and a drizzle of Nuoc Cham sauce combine to make this Vietnamese classic the perfect fre

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Ingredients

250g rice vermicelli noodles
1 carrot
1 small daikon, julienned and pickled (can also use red radish)
1 small cucumber, sliced thin
1 cup bean sprouts
1 cup mixed herbs (we used mint and coriander, however you can use a mixture of your favourites including Thai basil and perilla- Try the markets for some great flavours)
1/4 bunch butter lettuce (optional)
200g firm tofu, sliced
1/2 red chilli
1/4 cup crushed and toasted peanuts
1/4 cup lime juice
1/4 cup light soy sauce
1/4 cup hot water
2 Tbsp sugar
2 Tbsp white vinegar
1 clove minced garlic
1/2 red chilli, finely chopped