Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
Combine vermicelli noodles with remaining salad ingredients.
Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
1. Vermicelli noodles - very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.
2. Dressing substitutes: Light soy sauce - sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo. Rice wine vinegar - sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar. Chilli - is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!
3. Customisation: Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber) Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.