Vietnamese Prawn and Rice Noodle Salad





Vietnamese Prawn and Rice Noodle Salad

Recipe only

This Vietnamese prawn and rice noodle salad is very healthy, like most of the dishes from Vietnam. It is becoming a very popular cuisine around the world for that reason...HEALTHY! Vietnamese is one of the healthiest cuisines because of the abundant supply of fresh ingredients available and the lack of fast food outlets! Start your journey back to eat the way we used too and enjoy a fitter life with more energy. It's not rocket science to known that eating fresh food is better for you.


INGREDIENTS

200 g rice vermicelli noodles
1 large carrot, cut into thin matchsticks
1 small Asian cucumber, seeds removed, cut into matchsticks
1 fresh long red chili, seeds removed, cut into matchsticks
300 g fresh cooked prawns, deveined and tails left on
1 cup fresh bean sprouts
1/4 cup each of fresh mint, coriander and Thai basil leaves

Nuoc Cham Dressing
2 tablespoons palm sugar, grated
2 tablespoons fish sauce
1/3 cup (80 ml) fresh lime juice
1 long red chili, seeds removed, finely chopped
1 garlic clove, finely chopped


METHOD

1. To make the dressing, stir the sugar, fish sauce and fresh lime juice in a small bowl to dissolve the sugar, then stir in the chili and garlic. Set aside.

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

3. Add the carrot, cucumber, chili, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing and toss to combine. Serve as a side dish or as a main meal.



Location: South East Asia

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