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150 to 200 g rice noodles
150 ml  water
3 tbsp. nuoc mam (fish sauce)
2 tbsp. granulated sugar
1 tbsp. MAGGI Liquid Seasoning
2 limes
1 shallot
1/2 carrot
15 sprigs of chopped cilantro 
20 chopped mint leaves



1 boil
1 colander
1 pot 

Vietnamese noodle salad

1. Bring a pot of unsalted water to the boil, remove from heat, and soak the noodles for 5 minutes. 2. Carefully drain the noodles in a colander, rinse thoroughly in cold water and transfer them into a pot of cold water. Rinse again and leave to cool for 30 minutes in the colander. Then transfer them to a serving platter. 3. Prepare the sauce: pour water into a bowl. Add the sugar and stir until dissolved. 4. Squeeze the 2 limes, peel and finely chop the shallot, peel and finely grate the carrot. Add this mixture to the sauce. 5. Add the chopped cilantro, the fish sauce and the Liquid Seasoning. Add a generous grinding of pepper. 6. Sprinkle the noodles with chopped mint and serve immediately with the sauce.

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