Cooked - Vietnamese Prawn & Rice Noodle Salad

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Vietnamese Prawn & Rice Noodle Salad

4.0

200g rice vermicelli noodles

1 large carrot, cut into thin matchsticks

1 telegraph cucumber, seeds removed, cut into thin matchsticks

1 long red chilli, seeds removed, cut into thin matchsticks

300g peeled cooked prawns (tails intact), deveined

75g bean sprout

62.50 ml Thai basil leaves (see note)

62.50 ml fresh coriander

62.50 ml fresh mint leaves

32.00 gm brown sugar

48.80 gm fish sauce

80ml lime juice

1 long red chilli, seeds removed, finely chopped

1 garlic clove, finely chopped

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.
Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 113 weeks ago

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