1. Boil the rice noodles or pour boiling water over them, depending on packet instructions, and stand until softened (see tip). Rinse with cold water and drain. Divide into 4 individual bowls. 

2. For the dressing, pound the chilli and garlic to a coarse paste, then add the lemon juice, vinegar, sugar and fish sauce. Taste and adjust seasoning as required. Add the carrot and daikon and ¼ cup of water. Set aside for at least 10 minutes, but preferably an hour. 

3. Heat a wok over high heat and add the oil. Add the lemongrass and the garlic and toss for a few seconds. Add the prawns, sauces and sugar, then toss until the prawns are half cooked. Add the spring onions and cook for a further minute until the prawns are nearly cooked, then remove from the wok to complete the cooking. 

4. Spoon the prawns over the noodles. Add lettuce leaves and fresh herbs, spoon over the dressing – including plenty of carrot and daikon – and serve.

Tip: Different types of dried rice vermicelli will cook differently. Some are fine with a little hot water poured on them, others need to be boiled for a while. Be guided by the packet instructions but be prepared to experiment. 

Also try my Vietnamese cabbage with egg sauce