Vietnamese Prawn and Rice Noodle Salad

By sarah_carroll

Ingredients

• 200 g 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
• 300 g peeled cooked prawns (tails intact), deveined
• 1 cup (75g) bean sprouts
• 1/4 cup each of mint, coriander and Thai basil leaves (see note)
• Nuoc cham dressing
• 2 tbs brown sugar
• 2 tbs fish sauce
• 1/3 cup (80ml) lime juice
• 1 long red chilli, seeds removed, finely chopped
• 1 garlic clove, finely chopped

Details

Servings 4

Preparation

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.

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.