Vietnamese Mushroom Salad



1-2 chillies, sliced (leave the seeds in for a hot sauce)

1 clove garlic, finely chopped

1 tablespoon palm or brown sugar

Juice of 2 limes

2 tablespoons rice vinegar

3 tablespoons fish sauce

200g Swiss brown white mushrooms, quartered

2 carrots, grated

Half a cucumber, grated, discard seeds before grating

5 spring onions, sliced

100g rice vermicelli

Half a cup fresh coriander, finely chopped

Half a cup mint, (Vietnamese, garden or a mix)

Quarter of a cup Thai or purple basil leaves, optional


In a large bowl, whisk together the chillies, garlic, sugar, lime juice, vinegar and fish sauce to dissolve the sugar.

Stir in the mushrooms and set aside for at least 10 minutes while you prepare the other ingredients, turning the mushrooms occasionally in the dressing.

Add the carrot, cucumber, spring onion and toss.

Place the rice vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well and rinse with cold water.

To serve, add the noodles, coriander, mint, Thai basil if using to the salad and toss well.