Ingredients

• 10 small red chillies
• 5 garlic cloves
• 5 limes
• juice only
• 1 lemongrass stalk
• finely chopped
• 75ml/3fl oz rice vinegar
• 75ml/3fl oz water
• 250g/10½oz fine rice noodles
• 250g/10½oz fresh crabmeat (cooked)
• 1 red onion
• very finely sliced
• 1 tbsp chopped fresh coriander
• 3 lime leaves
• finely sliced
• half red pepper
• finely chopped
• half cucumber
• seeds removed
• finely chopped
• salt and freshly ground black pepper

Directions

• For the nuoc cham
• place all of the nuoc cham ingredients into a food processor and blend until smooth.
• For the crab salad
• soak the rice noodles in very hot water for five minutes
• or until soft (or cook according to packet instructions - do not overcook). Drain and set aside to cool.
• Place all of the remaining salad ingredients into a bowl and mix well
• seasoning
• to taste
• with salt and freshly ground black pepper.
• To serve
• drizzle a little of the nuoc cham dressing into the noodles and mix well.
• Fold half of the crab salad mixture into the noodles
• then using a large fork
• wrap up a forkful of noodles and gently place into a small bowl to create a 'nest' of noodles. Repeat with three more bowls.
• Spoon some of the nuoc cham dressing over each noodle nest.
• Top with a spoonful of crab salad mixture
• then spoon over a little more dressing.