*This recipe is gluten-free according to industry standards


  • 2 nests rice vermicelli noodles
  • 400g watermelon, cut into large chunks
  • a handful bean sprouts, blanched and refreshed
  • a bunch mint, leaves torn
  • a bunch Thai basil, leaves torn
  • a bunch coriander, leaves torn
  • 3 spring onions, finely chopped
  • 1 tbsp sesame seeds, toasted


  • 2 tbsp rice wine vinegar
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 bird's-eye chilli, finely chopped


  • STEP 1

    Cook the rice noodles following pack instructions and refresh in ice-cold water.

  • STEP 2

    Drain, then put in a bowl along with the watermelon and bean sprouts.

  • STEP 3

    In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.

  • STEP 4

    Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.

Rice noodles and herbs are used at every Vietnamese meal.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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