Healthy Recipes

Rice noodle bowl with herbs and chilli-lime dressing

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

By Lisa Featherby
  • 15 mins preparation plus standing, draining
  • Serves 4
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  • 200 gm rice vermicelli
  • ¼ Chinese cabbage, thinly sliced
  • 1 telegraph cucumber
  • 2 red shallots, thinly sliced
  • 1 spring onion, cut into julienne
  • 45 gm (⅓ cup) roasted unsalted peanuts, coarsely chopped
  • 3 cups herbs, such as vietnamese mint, coriander, shiso and mint (loosely packed)
  • Bean sprouts and lime cheeks, to serve
Chilli-lime dressing
  • 60 ml (¼ cupe) fish sauce
  • 60 ml lime juice (from about 1½ limes)
  • 1 garlic clove, crushed
  • 1 birdseye chilli, thinly sliced
  • 1 tsp rice malt syrup, or to taste (optional)


  • 1
    Soak vermicelli in boiling water until tender (3-5 minutes), then drain, refresh under cold running water, and drain well. Snip with scissors into 10cm-15cm lengths and transfer to serving bowls.
  • 2
    For dressing, whisk fish sauce, lime juice, garlic and chilli in a bowl and season to taste with sugar.
  • 3
    Top noodles with cabbage, cucumber, shallots, spring onion, peanuts, herbs and bean sprouts, drizzle with dressing and serve with lime cheeks.
  • undefined: Lisa Featherby