Step 1

Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.

Step 2

Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.

Step 3

Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.