With the approach of spring and warmer weather, we’re looking for fresh-tasting light meals that are quick and easy to prepare, yet flavourful and satisfying. This salad roll-inspired Vietnamese spot prawn noodle salad checks all our boxes! What makes this recipe extra special is the combination of the salty nuoc cham dressing, the fresh crispy veggies, and the sweet, succulent spot prawns. Of course, feel free to use whatever veggies you prefer, and if you only have 1 or 2 of the herbs the salad calls for you’ll still end up with a delicious meal. It makes the perfect dish to celebrate our spot prawn harvesters’ recent victory!

Vietnamese Spot Prawn Noodle Salad

Serves 1

Salad Ingredients

• 200g rice vermicelli noodles
• 2 carrots, peeled and cut into thin matchsticks
• 1 cucumber, seeded and cut into thin matchsticks
• 1 long red chilli, seeds removed, cut into thin matchsticks (optional)
• around 300g spot prawn tails, peeled
• 1 cup (75g) bean sprouts
• 1/4 cup Thai basil leaves, roughly chopped
• 1/4 cup cilantro, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• Chopped peanuts and sliced green onion to serve

Dressing Ingredients

• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 1/3 cup (80ml) lime juice
• 1 long red chilli, seeds removed, finely chopped
• 1 garlic clove, finely chopped

Directions for Noodle Salad

• Bring a large pot of water to boil. Add spot prawns and let simmer for 2 minutes. Remove and place in an ice bath to cool.
• Combine all the dressing ingredients in a jar or bowl and mix until the sugar is dissolved. Set aside
• Cook the rice noodles according to the package instructions, drain, and divide among the bowls
• Add carrot, cucumber, chilli (if using), bean sprouts, herbs, and prawns to the bowls, top with dressing and toss to combine.
• Sprinkle peanuts and green onion on top and serve.

We hope you enjoy this as much as we do! Make sure to share how you adapt the recipe to your tastes, and share your pics with us too!