• Cook the rice, the usual way, adding the chilli powder & ground turmeric with a pinch of salt. Leave to cool to room temperature.
  150 g rice, ¼ tsp (or a pinch) chilli powder, ¼ tsp (or 1 pinch) ground turmeric, 1 pinch salt
• Soak the cellophane noodles in hot water for 5-10 minutes until soft. Length of time depends on the temperature of the water; the hotter the water, the shorter the time. Drain well & toss with the sesame oil & leave aside.
  100 g mung bean noodles (cellophane noodles), 1 Tbsp toasted sesame oil
• Zap the dried shrimp, unsoaked, in a food processor, until you have floss consistency.
  2 Tbsp dried shrimp
• Time to serve! Get a huge platter.
• Arrange all the salad ingredients as you see fit, look at picture (which is missing the cellophane noodles).
  2 medium potatoes, 2 carrots, 2 handfuls shredded white cabbage, 2 handfuls beansprouts, 1 tofu slab, 2 handfuls unsalted roasted peanuts, crispy fried shallots
• I like to place the roasted chickpea flour and dried shrimp floss separately in a bowl.
  3 Tbsp chickpea flour
• Mix all the sauce ingredients together, it may not taste great now but trust me, it will when mixed in!
  1 large handful coriander leaves, 2 Tbsp fish sauce, 2 Tbsp tamarind paste/sauce, 1 Tbsp lime juice, 1 pinch palm sugar, Boiled eggs
• Place your condiments in little bowls with spoons for your guests to help themselves to.
  2 Tbsp peanut butter, chilli oil or chilli flakes

That's it! You'll find that when you go for seconds, you'll naturally adjust everything to taste - if there's any left! Perfect on a hot summer day as a complete lunch or part of a party spread.