Vietnamese Prawn and Vermicelli Noodle Salad (Bun Tom)
Ingredients
- 200 g rice vermicelli noodles
- 350 g cooked king prawns
- 1 cucumber
- 2 carrot
- 20 g fresh mint
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tsp caster sugar
- 1 red chilli
- 2 cloves garlic
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 22.4 g
- Carbohydrate
- 49.9 g
- of which sugars
- 6.6 g
- Fat
- 1.8 g
- of which saturates
- 0.4 g
- Fibre
- 2.8 g
- Salt
- 4.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice vermicelli noodles in boiling water for 3–4 minutes, then drain, rinse under cold water and set aside.
- 2
Make the dressing by combining the fish sauce, lime juice, sugar, finely sliced chilli and minced garlic. Stir until the sugar dissolves.
- 3
Peel the carrot into thin ribbons and halve and slice the cucumber into half-moons.
- 4
Divide the noodles between four bowls. Top with the prawns, cucumber, carrot and fresh mint leaves.
- 5
Spoon the dressing generously over each bowl and toss lightly before serving.
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