Fish Noodle Bún Chả

Ingredients: 
3 packs DoDo fish noodles
2 packs DoDo vegetable fish balls
Oil for deep frying
50g Thai basil
50g coriander
50g mint
100g lettuce
60g shredded carrots
150g shredded cucumber
2 tbsp sugar
2 tbsp rice vinegar
½ tsp salt
Dipping sauce:
200ml water
3 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp sugar
2 tbsp minced garlic
1 whole finely diced red chilli

1. In a bowl, mix all the ingredients for dipping sauce together, mix well and set aside.

2. Pickle shredded cucumber and carrots with sugar, salt and rice vinegar. Mix well and set aside.

3. Deep fry 2 packs of DoDo vegetable fish balls until brown, drain and set aside.

4. Cook 3 packs of fish noodles in boiling water for 3 minutes or until cooked, strain and set aside.

5. To assemble, add a few pieces of lettuce to a bowl followed by a serving portion of fish noodles.

6. Add pickled vegetables (carrots & cucumber), fried DoDo vegetable fish balls and you choice of fresh herbs like mint, Thai basil and coriander.

7. Serve with dipping sauce on the side.