Not Spicy Vietnamese Salad

Ingredients

• ½ cup sugar
• ½ cup boiling water
• ½ cup white vinegar
• Handful of shredded carrot
• Handful of shredded cucumber
• 100g rice vermicelli noodles, cooked
• Handful of coriander
• Handful of mint leaves
• 1 spring onion, sliced

Nuoc Cham Dressing

• 1 tablespoon fish sauce
• Juice of 1 lime
• 1 tablespoon rice wine vinegar
• 2 teaspoons caster sugar
• A couple cloves of garlic, minced

Instructions

• Dissolve the sugar in the boiling water. Add the vinegar. Place the carrot and cucumber in a small container with a tight-fitting lid. Pour the brine over, pop the lid on and give it a good shake.
• Combine the dressing ingredients.
• Toss the remaining ingredients together.
• Just before serving, drain the pickled veg and add them to the salad, then pour over the dressing and toss well.