The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood. Here, we've used shrimp, though flaked poached fish would be welcome, too. The fast-to-cook rice noodles will loop around whatever protein you've chosen, catching the sauce and hiding kernels of corn and little sweet peas. <br /> <br />The dressing recipe adapted from <a href="https://food52.com/recipes/41917-chicken-and-rice-salad-with-poached-radishes-and-nuoc-cham">Ali Slagle</a href> and <a href="https://food52.com/recipes/71339-rice-noodles-with-herbs-radishes-snap-peas-and-creamy-nuoc-cham">Alexandra Stafford</a href> via Bon Appétit.

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