Vegan Recipes +
Vermicelli Salad (Vietnamese)

1 packet fake chicken strips
(to replace 2 x t-bone steaks)
250 g packett bean vermicelli
1 carrot, halved lengthways and thinly sliced diagonally
1 lebanese cucumber, halved and thinly sliced
1/2 cup (125ml) lemon juice
2 tablespoons vegan fish sauce
1 tablespoon brown sugar
1 clove garlic, crushed
1 red chilli, finely chopped
1 bunch coriander, leaves picked
  olive oil spray
  salt & ground black pepper
1.   Cook fake chicken strips on pan to packet instructions. Transfer to plate and cover with foil.
2.   Place vermicelli in a large heatproof bowl and cover with boiling water. Set aside for about 3 mins or until just soft, drain and rinse under cold water.
3.   Toss fake chicken strips with vermicelli, carrot and cucumber. Whisk together lemon juice, fish sauce, sugar, garlic and chilli and toss through salad. Add coriander leaves and serve.