Vietnamese Prawn and Vermicelli Salad with Nuoc Cham
Vermicelli salad with boiled prawns and julienned carrot and cucumber, tossed with nuoc cham dressing, herbs, lime, chilli and peanuts.
- 150 g raw king prawns
- 80 g rice vermicelli noodles
- 60 g carrot
- 80 g cucumber
- 10 g fresh mint
- 15 g fresh coriander
- 2 whole lime
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 1 whole red chilli
- 1 whole garlic clove
- 20 g roasted peanuts
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Add to a shopping listHow the shopping list works →- Step 1
Soak rice vermicelli in boiling water for 8-10 minutes until tender. Drain and rinse with cold water.
- Step 2
Bring a pan of salted water to boil. Add prawns and cook for 2-3 minutes until pink. Drain and cool.
- Step 3
Finely chop garlic and chilli. Mix with fish sauce, lime juice from both limes, sugar and 2 tbsp water to make nuoc cham dressing.
- Step 4
Julienne carrot and cucumber into thin matchsticks.
- Step 5
Pick mint and coriander leaves. Roughly chop peanuts.
- Step 6
Peel prawns and cut in half lengthways.
- Step 7
Toss vermicelli with half the dressing, then arrange in bowl with carrot, cucumber and herbs.
- Step 8
Top with prawns, drizzle with remaining dressing and scatter with chopped peanuts.
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