Vietnamese prawn & rice noodle salad

Name: Vietnamese prawn & rice noodle salad
Prep time: 35 min
Total time: 35 min
Ingredients: 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; 1 cup (75g) bean sprouts; 1/4 cup Thai basil leaves (see note); 1/4 cup fresh coriander; 1/4 cup fresh mint leaves; 2 tbsp brown sugar; 2 tbsp fish sauce; 1/3 cup (80ml) lime juice; 1 long red chilli, seeds removed, finely chopped; 1 garlic clove, finely chopped

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Prep Time: 35 minutes

Total: 35 minutes

Servings: 4

Cost: $7.50 /serving

Author : Louise Pickford

spring quick boil

Step 1

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.

Step 2

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Step 3

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

Vietnamese prawn & rice noodle salad

Prep Time: 35 minutes

Total: 35 minutes

Servings: 4

Cost: $7.50 /serving

Author : Louise Pickford

Ingredients

Instructions

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