Cook the rice vermicelli noodles according to the packet directions. When cooked, drain and rinse them under cold running water. Set aside in a colander to drain very well.

To make the dressing, mix together the sliced chillies and diced garlic with the fish sauce and lime juice. Add the granulated sugar ½ teaspoon at a time, stirring and tasting after each addition until the sauce tastes good and balanced to your taste. If the lime is quite tart and concentrated, add 1 teaspoon of water to help mix it all together. Set the dressing aside and give it a stir every now and then while making the rest of the salad.

Cut the pomelo in half, wrapping one half in cling film and storing it in the fridge for another recipe. With the other half, score the skin four to five times from the top to the base, cutting through the pith beneath as well. Using your fingers, pry away the skin and pith. Clean off the rest of the pith and then separate the pomelo segments from the bitter membrane by pulling it away with your fingers. Depending on the ripeness and type of pomelo you have, you might be able to extract larger pieces of the fruit, break them up so the chunks are bite sized.

To a large bowl add the rice noodles, and then top with the carrots, cucumber, hot smoked salmon, pomelo segments and herbs. Pour over half the dressing and toss to combine. Taste and add more dressing if needed.

Serve immediately, with extra dressing, lime wedges (optional) and chopped peanuts for people to add to their own plates.