This brilliant one-pot dish really couldn't get any easier. Just throw everything in together and it's all done in a matter of minutes.
400ml can coconut milk
2 tbsp fish sauce
2 tsp sugar
juice of 1 lime
1 small brown onion, finely sliced
3 garlic cloves, crushed
1 large red chilli, sliced
4 small salmon fillets (around 150g each), skin removed
200g dried mung bean vermicelli (glass noodles)
½ cup each of loosely packed basil, mint and coriander
1. Place the coconut milk, fish sauce, sugar, lime juice, onion, garlic and chilli in a lidded frying pan and bring to a simmer with a ½ cup of water.
2. Add the salmon fillets and reduce the heat to low. Cover with the lid and poach for five minutes.
3. Add the glass noodles around the salmon and replace the cover to allow the noodles to absorb the liquid. Cook for a further five minutes.
4. Stir through most of the herbs and serve immediately with the remaining herbs scattered on top.