Vietnamese Prawn Rice Noodle Salad Recipe

Recipe By Slurrp

This Vietnamese prawn rice noodle salad is a refreshing and light dish that is perfect for hot summer days. The salad features tender prawns, rice noodles, and a variety of fresh vegetables and herbs. The dressing is a tangy and slightly sweet combination of lime juice, fish sauce, and sugar. Topped with crushed peanuts for added crunch, this salad is a delicious and healthy option for lunch or dinner.

3.5
26 Rating -
Rate
40minstotal
30minsPrep
10minsCook
40m.total
30m.Prep
10m.Cook
Vietnamese Prawn Rice Noodle Salad
plan
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ingredients serve

Ingredients for Vietnamese Prawn Rice Noodle Salad Recipe

  • 25 gram Rice Noodles
  • 25 gram Prawns, Peeled And Deveined
  • 0.13 Cucumber, Julienned
  • 1/4 Carrots, Julienned
  • 0.13 cup Bean Sprouts
  • 0.03 cup Fresh Herbs, Chopped
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Fish Sauce
  • 0.13 tablespoon Sugar
  • 0.13 Clove Garlic, Minced
  • as per your need Crushed Peanuts, For Garnish

Directions: Vietnamese Prawn Rice Noodle Salad Recipe

Cooking Directions

  • STEP 1.Cook the rice noodles according to package instructions, then rinse with cold water and set aside.
  • STEP 2.In a large bowl, combine the prawns, cucumber, carrots, bean sprouts, and herbs.
  • STEP 3.In a small bowl, whisk together the lime juice, fish sauce, sugar, and garlic until well combined.
  • STEP 4.Pour the dressing over the prawn and vegetable mixture and toss to coat.
  • STEP 5.Add the cooked rice noodles to the bowl and gently toss to combine.
  • STEP 6.Serve the salad chilled, garnished with crushed peanuts and extra herbs.

Cooking Tips

  • Make sure to rinse the cooked rice noodles with cold water to stop the cooking process and prevent them from sticking together.
  • For extra flavor, marinate the prawns in the dressing for 10-15 minutes before adding them to the salad.
  • Feel free to customize the salad with your favorite vegetables and herbs.

Storage and Serving

  • This salad is best served immediately after preparing.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
340
calories per serving
6 g Fat21 g Protein48 g Carbs7 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    21g
  • Carbs
    48g
  • Fiber
    7g

MacroNutrients

  • Carbs
    48g
  • Protein
    21g
  • Fiber
    7g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    5mg
  • Vitamin A
    1394mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    162mg
  • Vitamin B9
    1474mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    47mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    1mg
  • Phosphorus
    293mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp