Serves 6
Prep Time: 26 minutes
Ingredients
Platter base:
125g dried rice vermicelli noodles
500g Victorian Strawberries, washed, hulled & halved
250g cooked chicken, shredded
3 cups mixed greens: (baby cos, wombok and snow peas, shredded)
½ punnet mini cucumbers, cut into lengths
2 cups mixed herbs: (we used mint, coriander, Thai basil)
½ cup roasted peanuts, chopped
½ cup dried shallots
2–3 limes, cut into cheeks
Strawberry nuoc cham dressing:
250g Victorian Strawberries, washed, hulled & finely diced
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons rice vinegar
3 tablespoons caster sugar
1 long red chilli, finely chopped
¼ cup water
Method
Prepare noodles:
Cook vermicelli according to packet instructions.
Drain, rinse under cold water and set aside.
Make dressing:
Add the diced Victorian Strawberries to a bowl with fish sauce, lime juice, vinegar, sugar, chilli, and water, stirring until sugar has dissolved.
Taste and adjust balance: it should be sweet, salty and sour
Pour into a jug or small bowl for serving.
Arrange platter:
Place halved Victorian Strawberries in the centre of the platter and arrange noodles, shredded chicken, greens, cucumber, and herbs around the sides in colourful sections. Add the chopped peanuts, dried shallots and lime wedges to the platter.
To serve:
Guests fill their bowls with noodles, chicken, greens, herbs, and of course Victorian Strawberries.
Top with peanuts shallots and squeeze lime.
Finish with a generous dressing of Victorian Strawberry nuoc cham.