100 grams dried vermicelli noodles
2 tablespoons vegetable oil
400 grams venison mince
2 carrots, julienned
½ telegraph cucumber, thinly sliced
1 red onion, very thinly sliced
1 long red chilli, seeded and thinly sliced
crispy shallots, chopped roasted peanuts and coriander, to serve
sea salt and ground black pepper
2 cloves garlic, crushed
2 tablespoons finely chopped coriander
½ teaspoon dried chilli flakes
2 tablespoons grated palm sugar
¼ cup fish sauce
¼ cup lime juice
crispy shallots, chopped roasted peanuts and coriander
Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar.
Break the noodles into shorter lengths and place in a large heatproof bowl and cover with boiling water. Leave for 10 minutes then drain and rinse under cold water. Drain well again.
Heat the oil in a large sauté pan and when very hot add the venison mince. Season generously and break it up with a wooden spoon as it cooks, letting it go golden brown and a little crispy in places. Set aside.
To serve: Spread the noodles on a large serving platter and spoon over the mince. Top with the carrot, cucumber, onion and chilli, then pour the dressing over everything. Top with shallots, peanuts and coriander.