By Helen

Yield: 4

Ingredients

• 200g bean thread vermicelli
• 1/2 cucumber, roughly chopped
• 12 cherry tomatoes, halved
• handful coriander leaves
• handful basil leaves
• 1 red onion, finely chopped
• 1 large handful mung bean sprouts
• small handful mint leaves
• 1 cup chopped fresh pineapple
• 100g roasted and salted cashew nuts
• 1 clove garlic, crushed and finely chopped
• 1 red chilli, finely chopped
• 1 tablespoon chopped palm sugar (or brown sugar)
• 2-3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablsepoon rice bran oil

Method

Soak the vermicelli in boiling water for 5 minutes, drain well and chop a little with kitchen scissors.
Combine vermicelli, cucumber, tomatoes, herbs, onion, sprouts and pineapple on a large platter or bowl.
Mix the garlic, chilli, sugar, fish sauce, lime juice and oil together in a small bowl.  Taste and adjust flavours as needed.  It should have a sweet, sour, salty flavour.  Drizzle dressing over salad, toss and serve.