Vermicelli Noodle Salad with Thai Chilli Dressing

Bring a large saucepan of water to the boil. Remove from the heat, add the rice noodles and let them soak for about 5 minutes. Drain and set aside to cool.

To make the dressing, combine the long red chilli, lime juice, palm sugar, garlic, fish sauce, olive oil, and coriander leaves in a small food processor and blend until smooth and well combined.

To make the salad, combine the rice vermicelli noodles, wombok, carrots, bean sprouts, coriander leaves, Thai basil, Vietnamese mint, mint, white radish, fried shallots, and peanuts in a bowl. Add the dressing and toss to combine well. Transfer to a salad bowl and serve.