AT A GLANCE
|01||Place spring onion in a heatproof bowl and set aside. Heat oil in a wok over medium heat, add shallot and stir occasionally until golden (3-5 minutes). Strain shallot through a fine metal sieve over spring onion. Set aside spring onion oil and fried shallot separately.|
|02||For nuoc cham, combine ingredients and 1 tbsp water in a bowl and set aside, stirring occasionally until sugar dissolves (10 minutes).|
|03||Meanwhile, separate noodles slightly, then steam in a large bamboo steamer placed over a saucepan of simmering water until softened (5-10 minutes). Transfer to serving plates, top with cucumber, bean sprouts, herbs, shrimp, fried shallot and chilli. Pour over nuoc cham and serve drizzled with spring onion oil to taste.|
Note Fresh rice noodle sheets and dried shrimp are available from Asian grocers. Some grocers will have a selection of sizes; opt for the largest shrimps you can afford because they'll have the best flavour.