Vietnamese Noodle Salad|Australian Mushrooms

50 ml rice wine vinegar

1 tbsp soy sauce

1 tbsp mirin

½ cup water

2 tsp caster sugar

3 cm fresh ginger, finely grated

1 stick of lemongrass, cut in half and bruised

200 g Swiss Brown mushrooms, halved

Dressing:

1 ½ tsp caster sugar

1 tsp rice vinegar

1 garlic clove, finely grated

1 red chilli, deseeded and finely chopped

2 tbsp lime juice

1 tbsp fish sauce

1 tbsp water

Salad:

125 g vermicelli noodles

1 Lebanese cucumber, thinly sliced

1 baby cos lettuce, leaves separated

1 large carrot, grated

¼ cup Vietnamese mint

Serve:

Garnish with thinly sliced red chilli (optional), fried shallots, and lime wedges

Place rice wine vinegar, soy sauce, mirin, water, caster sugar, ginger, lemongrass, and mushrooms into a saucepan and bring to the boil. Reduce and simmer for 10 mins. Place in a container or jar, cover and allow to cool before placing in a fridge for at least 30 mins.

To make the dressing: combine in a jar with a lid the caster sugar, rice vinegar, garlic, chilli, lime juice, fish sauce and water. Place lid on and shake, set aside to serve.

Follow rice stick noodle packet instructions to cook.

To serve, plate noodles, lettuce, carrot, cucumber, mushrooms and Vietnamese mint. Drizzle with the dressing and garnish with optional chilli, fried shallots and lime wedges.

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Vietnamese Noodle Salad