Cooked - Bun Tom Nuong (lemongrass Prawn Noodle Salad)

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bun Tom Nuong (lemongrass Prawn Noodle Salad)

1.0

500 g peeled (tail on), deveined, medium prawns

2 tbsp vegetable oil

2 cups cooked rice vermicelli noodles, rinsed and drained well

⅓ cup cucumber, julienned

⅓ cup carrots, peeled and julienned

½ red onion, thinly sliced

⅓ cup mint leaves, coarsely torn

⅓ cup Thai basil leaves, coarsely torn

⅓ cup Vietnamese shiso, coarsely torn

Fried shallots, crushed roasted peanuts and coriander leaves, for garnishing

Neutral oil, for frying

2 tbsp lemongrass, minced

1 tbsp garlic, minced

1 tbsp vegetable oil

1 ½ tbsp fish sauce

1 tbsp soy sauce

1 tbsp lime juice

1 ½ tbsp raw sugar

½ tsp fine salt

2 tbsp white sugar dissolved in ¼ cup boiling water (cooled)

2 tbsp fish sauce

2 tbsp fresh lime juice

1 tsp garlic, minced

1 tsp red chilli, finely chopped

Combine marinade ingredients in a bowl and mix well. Stir through prawns and marinate in the fridge for 30 minutes.
Prepare the nuoc cham by combining all dressing ingredients and set aside. Prepare the vegetables, herbs, and noodles.
Heat a frypan on high heat with a little neutral oil. Fry the prawns until just done—they should be bouncy and juicy. Remove from heat.
In a large bowl, combine the noodles, herbs, cucumber, carrot, and red onion. Toss with half of the nuoc cham dressing and transfer to a serving platter.
Top with the fried prawns, drizzle with the remaining nuoc cham, and garnish with fried shallots, coriander, and crushed peanuts. Serve immediately.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 23 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...