Vietnamese Glass Noodle Salad

First, prepare the vegan fish sauce: Put garlic, coconut blossom sugar, chili flakes, and 1 1/2 tsp salt into a bowl and pour 180 ml of boiling water over it. Stir well until the sugar has dissolved, then add the lime juice.

Cut the carrots into fine julienne strips with a peeler. Halve the cucumber and cut into fine half-moons. Roughly chop the cilantro, spring onions, and Thai basil.

In a hot pan, briefly toast the fennel seeds and star anise until fragrant. Then add 6 tbsp of the prepared vegan fish sauce and let it reduce briefly. Finally, stir in the soy sauce and remove the pan from the heat. (Tip: For more protein, vegan meat alternatives can also be fried here).