80 g dried rice vermicelli
1 iceberg lettuce shredded
2 carrots grated and mixed with 1tsp sugar
2 spring onions thinly sliced
½ cup roasted peanuts
½ cup chopped coriander or mint
1 barbecued chicken meat shredded
2 tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
¼ cup sweet chilli sauce
- Soak the vermicelli noodles in warm water for about 20 minutes until clear and soft. Drain thoroughly.
- Combine the noodles with the salad ingredients in a large bowl, including the chicken.
- Mix the dressing ingredients and toss through salad. Pile onto a large flat serving plate.