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Cook time: 15 minutes
200g protein (cooked prawns, shredded chicken, fried tofu, mushrooms)
2 cups Roll’d Rice Vermicelli Noodles, cooked
1 cup iceberg lettuce, shredded
1 cup shredded carrots
8 sprigs coriander, picked
1 Lebanese cucumber, cut lengthways,
seeds removed and sliced 5mm thick
8 sprigs mint, picked
1 cup bean shoots
2 tablespoon fried shallots
1/2 cup Roll’d Vietnamese Nuoc Mam sauce
1. Cook vermicelli noodles in boiling water for 6-8 mins, until soft. Drain.
2. In two bowls, start by layering the bean shoots, then the vermicelli noodles, iceberg lettuce, herbs, cucumber, carrot and top with your choice of proteins and fried shallots.
3. Drizzle Roll’d Nuoc Mam over each bowl and serve.
Roll’d Nuoc Mam Sauce
Roll’d Rice Vermicelli Noodles
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