Using last night's leftovers, I made a cold Vietnamese salad. I arranged the rice noodles, bean shoots, torn mint leaves (from our garden) and chopped chicken on a plate, then made a tasty dressing. Start with 1/4 cup sweet chilli, then 'layer' those typical Vietnamese ingredients until you have the right flavour. As a general guide, add to the sweet chilli sauce: 2 tsp sugar, 1 spring each chopped mint and coriander, 1 tbs light soy sauce, 2 tsp fish sauce, 1/2 tsp sesame oil, 1 small chopped red (de-seeded) chilli, juice from 2 limes or lemons. Chopped peanuts would have made this dish, but in lieu of those I sprinkled over some sesame seeds which tasted fine.