Bun Cha Tom (Grilled Prawn Noodle Bowl with Herbs)
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 2 lemongrass stalks
- 2 garlic cloves
- 3 tbsp fish sauce
- 2 tbsp caster sugar
- 300 g rice vermicelli noodles
- 2 little gem lettuce
- 1 fresh mint
- 1 cucumber, julienned
- 2 tbsp rice vinegar
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 27.7 g
- Carbohydrate
- 73.7 g
- of which sugars
- 8.7 g
- Fat
- 1.5 g
- of which saturates
- 0.4 g
- Fibre
- 3.1 g
- Salt
- 3.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the lemongrass and garlic and toss with the prawns, 1 tablespoon of fish sauce and 1 teaspoon of sugar; leave to marinate for 10 minutes.
- 2
Make the dipping sauce by mixing the remaining fish sauce and sugar with the rice vinegar and 100ml warm water.
- 3
Grill or fry the prawns for 4-5 minutes, turning, until pink and cooked through.
- 4
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and divide between bowls.
- 5
Serve the hot prawns and dipping sauce alongside the noodles, lettuce, mint and cucumber.
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