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Spicy Noodle Salad
1 medium carrot
2 oz. bean sprouts
3 red chilies
7 oz. rice vermicelli noodles
6 Tb. Nuoc Cham (Vietnamese Dipping Sauce-below)
2 Tbsp. fresh lime juice
3 Tbsp. Vietnamese fish sauce
3 Tbsp. water
2 Tbsp. sugar
1 garlic clove, finely chopped
1 small hot red or green chile, finely chopped
Stir all ingredients together.
1 small bunch cilantro
1 small bunch mint
Rinse and peel the carrots and cucumber. Cut the cucumber in half lengthwise, deseed, and cut both carrots and cucumber into julienne, or matchstick, strips.
Peel and cut the shallots lengthwise, then finely slice.
Rinse the bean sprouts. Slice the chilies in half lengthwise, deseed, and finally slice to create rings of chile. Reserve a small portion for the garnish.
Bring a large heavy-based saucepan of salted water to a boil and cook the noodles until just underdone, about 2 minutes. Refresh under cold water and drain. Set aside.
Shred the cilantro and mint.
In a large mixing bowl, place all the ingredients apart from the herbs and including the Nuoc Cham; thoroughly combine.
To serve, place the salad in a serving bowl and finish off with a sprinkling of herbs and the reserved chilies.
From Lemongrass and Lime by Mark Read.