Vietnamese Glass Noodle Salad

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

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

In a hot pan, fry the vegan chunks with a little oil. Add fennel seeds, star anise, and a pinch of salt (1/2 tsp) and fry everything together until golden brown. Finally, add 6 tbsp of the prepared vegan fish sauce and let it simmer briefly. Turn off the heat and stir in the soy sauce. Remove the star anise before serving.