This dish, originally from Northern Thailand, is as tasty as beautiful. There are many options for the filling, here's our favorite one (vegan). Serves 4 4 fresh rice noodle sheets 200 g tofu, cut in stripes 1 tablespoon light soy sauce 2 carrots, grated 2 cucumbers, cut in fine julienne 1 small lettuce a handful of young spinach shoots 5 teaspoons of black and white sesame seeds 4 tablespoons spring onions, chopped 3 teaspoons of sesame oil edible flowers such as butterfly