The burst of sweet mango combined with the tangy dressing and fresh herbs really makes this simple salad a hit.
½ cup rice vinegar
¼ cup palm sugar, grated.
1 Tbs fish sauce
1 large red chilli, finely chopped
1 garlic clove, sliced
2 tablespoons lime juice SALAD
150g vermicelli, soaked in boiling water then drained
½ long cucumber, de-seeded and sliced thin into halfmoons
1 fresh mango, cubed
150 g bean sprouts
Small handful fresh coriander leaves
Small handful fresh mint Combine the rice vinegar, sugar, fish sauce, chilli, garlic and salt in a small bowl.
Place the prepared vermicelli, cucumber, mango and bean sprouts in a bowl. Add the dressing and toss well. Set aside for 30 minutes before serving. Garnish with coriander leaves.