*This recipe is gluten-free according to industry standards
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Ingredients
- rice vermicelli noodles 2 nests
- watermelon 400g, cut into large chunks
- bean sprouts a handful, blanched and refreshed
- mint a bunch, leaves torn
- Thai basil a bunch, leaves torn
- coriander a bunch, leaves torn
- spring onions 3, finely chopped
- sesame seeds 1 tbsp, toasted
Dressing
- rice wine vinegar 2 tbsp
- fish sauce 2 tbsp
- caster sugar 1 tbsp
- bird's-eye chilli 2, finely chopped
Method
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Step 1
Cook the rice noodles following pack instructions and refresh in ice-cold water.
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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.
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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.
Nutritional Information
- Kcals 274
- Fat 2.1g
- Saturates 0.4g
- Carbs 55.9g
- Sugars 12.3g
- Fibre 2.3g
- Protein 6.7g
- Salt 1.6g