Directions

1. In a heatproof bowl, place vermicelli noodles. Cover with boiling water. Stand for 5 minutes and add sugar snap peas in the last minute to cook. Drain and refresh under cold water. Drain again. Return to bowl and halve snap peas lengthways.

2. While the noodles are cooking, halve 1 chilli lengthways and thinly slice the second chilli. In a large, deep frying pan, place 2 litres water, chilli halves, lemongrass, lime leaves and ginger over medium-high heat. Bring to the boil and then reduce heat to low. Add salmon and cover. Cook for 5 minutes, or until cooked to your liking. Carefully remove salmon and transfer to a plate. Discard liquid. Flake salmon on to plate.

3. In a separate bowl, combine fish sauce, juice and oil. To the noodles, add wombok, sprouts, cucumber, carrot, tomato, onion and cashews. Toss to combine. Transfer salad and salmon to the serving plate. Drizzle with dressing. Top with coriander and chilli. Serve with lime wedges.