Vietnamese prawn salad

Vietnamese prawn salad

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(8 ratings)

Prep: 20 mins


Serves 2
Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying

Nutrition and extra info

  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal579
  • fat4g
  • saturates3g
  • carbs117g
  • sugars14g
  • fibre2g
  • protein27g
  • salt1.66g
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    For the dressing

    • 1 small garlic clove, finely chopped
    • 1 small red chilli, deseeded and finely chopped
    • 1 tbsp golden caster sugar
    • juice 2 limes



      The same shape, but smaller than…

    For the salad

    • 250g thin rice noodles
    • 150g pack cooked tiger prawns, halved along their spine
    • ½ cucumber, peeled, deseeded and cut into matchsticks
    • 1 carrot, cut into matchsticks or grated



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 6 spring onion, shredded
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • handful coriander and/or mint leaves
    • 1 tbsp roasted peanuts, chopped


    1. To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.

    2. Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.

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    Comments (11)

    maryechappell's picture

    Different refreshing salad, didn't add any water to the dressing after reading other comments and also only one teaspoon of sugar as I don't like very sweet flavours, also used tabasco instead of a chilli.

    sjcauser1's picture

    I used this recipe as a starter for a S E Asian supper for two. I used vermicelli mung bean noodles which I wanted to serve cold and were a great noodle for this dish but I cooked way too many. I drained my noodles and then popped them into ice water to stop the cooking process. I think if I was repeating this recipe I would serve the noodles warm as suggested. I agree that the dressing was too dilute and failed to pack a punch once added to the salad ingredients. I had enough salad left to make myself a packed lunch and I have now added sweet chilli sauce to this which, is certainly an improvement. Would repeat again but work on the dressing with more chilli and perhaps, some fresh ginger before adding to the noodles and veg. Really liked the texture combinations of noodles, crunchy veg and chopped roasted peanuts. I used north atlantic prawns as I am finding farmed tiger prawn tasteless and bland. I like this recipe for a treat as a lunchtime summer packed lunch just for me.

    fatpasty's picture

    Really lovely, a fab refreshing lunch time treat.

    michaelawindsor's picture

    I agree that this did leave me disappointed next time I wont add the water to the dressing.

    thynk2much's picture

    I love these Vietnamese flavours in general, but I didn't find the dressing to be as full of flavour as I had hoped and the whole thing left me somewhat disappointed. I too had it with warm(ish) noodles and the other ingredients cold.

    arellegee's picture

    Fantastic salad... I had it with the noodles warm and the rest cold. I used both the coriander and mint. Have lived in SE Asia for 7 years and this is pretty authentic. Will definitely be making again.

    grymish's picture

    This was horrid! :(

    jburton's picture

    I think this could be served cold,

    elinor86's picture

    can this be served cold ?

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