150gramscooked meat of your choicee.g. grilled pork / chicken / prawns
Fresh lemon wedges, more fresh mint and Sriracha to taste
Boil the kettle with enough water for the dressing and to also pour over the rice noodles.
Make the dressing: add sugar to a glass measuring jug, pour over the boiling water (1/3 cup) and mix until the sugar has dissolved. Add in the lime juice, fish sauce and chilli flakes, mix until combined.
In one large bowl, or two smaller bowls, place in the lettuce
Thinly slice the capsicum, remove the mint leaves from their stems, and use a vegetable peeler to make ribbons with the carrot
Add to the bowl/s with the lettuce and toss / mix together
Place the rice noodles into a heat proof and pour over the boiling water until they are fully submerged. Leave to soften (about 4 minutes).
Once cooked, drain in a colander or sieve and place them back into the bowl. Pour half of the dressing onto the noodles and mix through so that all the noodles are coated. Pour the other half of the dressing into a glass jar and save for another night (place the leftover dressing into the fridge)
Finely slice the spring onion and chillies. Add ¾ of this to the salad and mix through. Keep the other ¼ to garnish with before serving
Add in the noodles and using your hands, gently toss through the salad until mixed and the dressing is coating all ingredients
Add in your cooked meat. Either mix it through the salad or place on top
Top with cashews and the remaining spring onion and chilli
Serve with fresh lemon wedges to squeeze over, more mint and a drizzle of Sriracha if you like it hot!
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Fresh and Fast Vietnamese Noodle Salad - Bún Chay https://the-consumption.com/fresh-and-fast-vietnamese-noodle-salad-bun-chay February 22, 2019