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Salad · Vietnamese

Prawn, Mango and Glass Noodle Salad with Nuoc Cham

25 min Serves 4 ~303 kcal/serving ~£7.80 (£1.95/serving) Gluten-freeDairy-freePescatarian
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Ingredients

  • 400 g cooked king prawns
  • 1 ripe mango
  • 150 g rice vermicelli noodles
  • 3 tbsp fish sauce
  • 4 tbsp lime juice
  • 1 fresh red chilli
  • 150 g beansprouts
  • 20 g fresh mint

Nutrition (per serving)

Calories
303 kcal
Protein
24.9 g
Carbohydrate
44.4 g
of which sugars
12.8 g
Fat
2.2 g
of which saturates
0.5 g
Fibre
2.9 g
Salt
4.43 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak rice vermicelli in boiling water for 5 minutes, drain and rinse under cold water.

  2. 2

    Make nuoc cham by mixing fish sauce, lime juice, finely sliced chilli and 2 tbsp warm water together. Taste and adjust — it should be salty, sour and a little sweet.

  3. 3

    Peel and julienne the mango into thin strips.

  4. 4

    Combine drained noodles, beansprouts, mango and prawns in a large bowl.

  5. 5

    Pour the nuoc cham over and toss gently to coat everything.

  6. 6

    Divide into bowls and top generously with fresh mint leaves.

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