Vietnamese Glass Noodle Salad

Here's one to tickle your tastebuds! This one I have attempted on many occasions, and am finally getting the knack of it. I first found this in a Donna Hay recipe book (Off The Shelf) and have since added my own few touches.

This is a dead simple recipe and I have used it frequently as a side dish to mains during dinner but also have enjoyed this on it's own for lunch.

I have found that the McWilliams Inheritance Chardonnay matches well with the light flavours in this dish.

Here's what you need (to serve 6-8):
- 250g Glass Vermicelli Rice Noodles
- 1 bunch of mint
- 1 bunch of Vietnamese Basil
- 1 mild Red Chilli
- 1 roasted chicken (ie the kind you get from the supermarket) - you can alternatively use some pan fried chicken breast
For the dressing:
- lemon juice
- fish sauce
- sugar
- water



Here's what you do:
Take the bunches of mint and Vietnamese basil and pick of the leaves. Discard the stems. If the leaves are big (say around the size of your thumb) then chop them coarsely into smaller pieces. Take your roast chicken and shred the meat. De-seed the chilli and chop into thin slices.

Take your Vermicelli and soak in boiling water for 5-7 minutes until al-dente. Rinse and drain with cold water. Use a pair of scissors to cut the noodles and continue until you are able to pull off a handful of noodles at a time.

Mix the mint, basil, chicken and noodles together. Add the chilli on top as a garnish.

For the dressing, mix up one part lemon juice, one part fish sauce, two parts water and sugar to taste. The dressing, whilst being relatively strong to taste, should have a smooth finish and should not be overpowered by either the lemon or the fish sauce. Add sugar or extra water if unbalanced. Add the dressing to your desired amount (usually almost 3/4 of a cup) just before serving.

Enjoy :)