Vietnamese bun chay with citrus dressing

Ingredients
. ½ cup bean sprouts
. 1 cup cucumber, cut into fine sticks
. 1 cup lettuce, cut into ribbons
. ½ cup mixed herbs (parsley, mint, coriander), chopped
. 3 cups water
. 1 tsps salt
. 1 cup rice noodles
. 2 tbsps peanuts, dry, roasted, ground
For the dressing:
. 4 tbsp fresh orange juice
. 1 tbsp soya sauce
. 1 tbsp balsamic vinegar
. 1 tsp ginger juice
. 1 tbsp limejuice
. 1 tbsp peanut oil
Method
Wash and chill all the bean sprouts, cucumber sticks, lettuce and herbs.
Boil the water with salt in a pan and add the rice when it boils; remove from the heat and cover with a lid. Keep it covered for 5 minutes and drain in a colander. Refresh the noodles with cold water and keep aside.
Add all the ingredients for the dressing and mix well to combine.
For the plating: spread the lettuce out on a serving dish first, followed by the noodles.
Arrange the cucumber and beans sprouts on top of the noodles and pour half of the dressing over it.
Top with toasted peanuts and garnish with herbs.
Serve with the rest of the dressing.