Ingredients
100g vermicelli rice noodles
100g bean sprouts 
½ cucumber, sliced  
½ iceberg lettuce, sliced  
1 carrot cut into batons 
3 radishes, cut into batons (optional) 
1 bunch of spring onions, thinly sliced 
10g mint leaves, stalks removed and finely chopped 
1 red chilli, finely chopped 

For the noodle dressing  
2 tbsp fish sauce 
2 ½ tbsps rice vinegar 
2 tbsps sugar 
1 clove garlic, minced 
1 red chilli, seeded and minced 
3 tbsps fresh lime juice 
½ tsp white pepper

Method
Cover your noodles with hot water and leave for 5 minutes.  Strain and rinse under cold water, and leave to one side draining while you finish off the dish. 

In a jug stir together the lime juice and sugar and then add the fish sauce, rice vinegar and stir.  Add the remaining dressing ingredients and stir. 

In a large bowl, put all of the vegetables, mint and chillies.   

When ready to serve, gently fold everything together and enjoy while fresh.