Name: Rice noodles with tofu puffs, Asian herbs and nuoc cham
Yield: 4
Ingredients: 1 kg fresh rice noodles (see note); 150 gm tofu puffs (see note); To serve: Vietnamese mint, purple basil and coriander; To serve: thinly sliced spring onions; To serve: coarsely chopped roast peanuts; To serve: fried shallots; Nuoc cham; 60 ml lime juice (¼ cup); 60 ml fish sauce (¼ cup); 60 ml rice vinegar (¼ cup); 2 tbsp caster sugar; 1 small red chilli, finely chopped; 1 garlic clove, finely chopped

Ingredients

1 kg fresh rice noodles (see note)

150 gm tofu puffs (see note)

To serve: Vietnamese mint, purple basil and coriander

To serve: thinly sliced spring onions

To serve: coarsely chopped roast peanuts

To serve: fried shallots

Nuoc cham

60 ml lime juice (¼ cup)

60 ml fish sauce (¼ cup)

60 ml rice vinegar (¼ cup)

2 tbsp caster sugar

1 small red chilli, finely chopped

1 garlic clove, finely chopped

Method

Main

1.For nuoc cham, combine ingredients in a small bowl, stir to dissolve sugar and set aside.

2.Cook noodles in boiling salted water until al dente (1-2 minutes), drain, refresh under cold running water and drain well.

3.Divide noodles among serving bowls, then arrange tofu puffs, herbs and spring onion in bowls. Drizzle with nuoc cham, scatter with peanuts and shallots and serve.