Cooking with Nico. Bo-bun
Here we are with another summer edition of Cooking With Nico. Today we have a light Vietnamese dish accompanied by toasted spring rolls.
This one may need a little more preparation, unless your studio/office/kitchen of choice is in close proximity to a Waitrose or somewhere you can buy ready-cooked vermicelli noodles.
What you'll need:
- Vermicelli noodles, cooked and chilled
- Bean sprouts
- Carrots
- Cucumber
- Lettuce, shredded
- Coriander
- Cucumber
What to do:
Finely chop all the vegetables. Layer the noodles into a small tupperware container and place the vegetables on top. Top off with lashings of coriander.
For the sauce:
- Fish sauce (that's dead fish sauce, our developer Theo helpfully adds)
- Water
- Sugar
- Lime juice
- Finely chopped red chilli (optional)
What to do:
Mix everything together to taste. Put into a watertight container to take to work (Macbook + fish sauce = fail).
Spring rolls:
- Packet spring rolls
What to do:
Take your container of sauce and your tupperware container of noodles & veges to work as well as your spring rolls. At lunch, toast the spring rolls in the toaster (obviously using a toaster rack or something or you'll never see them again).
Serving suggestion:
Pour the sauce over the dish then top with toasted spring rolls.
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