1 Mix together soy sauce, rice vinegar, fish sauce, sesame oil and sugar in a bowl.
2 Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Finely chop chile and add to soy sauce mixture.
3 Rinse cucumber, wipe dry, halve lengthwise and scrape out the seeds.
4 Cut cucumbers into thin half moons, then place in a sieve, sprinkle with salt and let drain for 10 minutes.
5 Add drained cucumber to the sauce and let stand for 15 minutes (marinate).
6 Meanwhile, rinse basil and mint, shake dry, pluck leaves and cut into fine strips.
7 Finely chop peanuts. Sprinkle peanuts and herbs over the cucumber salad just before serving.