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.