A fresh, herby rice noodle salad dressed with lime, fish sauce and sesame oil. It’s the ideal base for Vietnamese lemongrass pork skewers — cool, textured and designed to carry the bright, tangy nuoc cham dressing at the table. The rice noodles provide a light, neutral canvas, while cucumber, carrot, spring onion and a generous handful of fresh herbs bring crispness and vibrant flavours that balance the richness of grilled meat.

This salad is straightforward to prepare in the kitchen, requiring no fire but perfectly complementing anything cooked over open flames. The dressing is simple yet precise, combining the salty depth of fish sauce with the brightness of lime and a touch of sweetness from caster sugar, rounded out by the subtle nuttiness of toasted sesame oil. Peanuts add a satisfying crunch and an earthy note, grounding the dish without overpowering the fresh ingredients.

What makes this salad work is its balance and versatility. It’s light enough to serve alongside smoky, charred proteins without competing, but substantial enough to stand on its own as a clean, satisfying plate. It’s a recipe that fits the everyday BBQ ethos — uncomplicated, reliant on seasonal, whole ingredients, and designed to highlight the craft of fire-cooking rather than overshadow it.