Vietnamese prawn & noodle salad with crispy shallots

Vietnamese prawn & noodle salad with crispy shallots

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(3 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Making the fried shallots for this superhealthy salad is optional, but well worth it - they’re incredibly delicious

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal331
  • fat7g
  • saturates1g
  • carbs53g
  • sugars7g
  • fibre2g
  • protein18g
  • salt1.41g
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  • 200g thin rice noodle
  • 200g large cooked, peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 small red onion, halved and sliced
  • 1 small red chilli, sliced
  • 1 small cucumber, shaved into ribbons (use a peeler)
  • 1 large handful each coriander and mint
  • 2 tbsp roasted peanut, roughly chopped

For the dressing

  • juice 3 limes



    The same shape, but smaller than…

  • 1 tbsp soft brown sugar
  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 garlic clove, crushed

For the crispy shallots

  • 5 shallots, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • vegetable oil, for frying
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…


  1. For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it’s dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.

  2. To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

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Comments, questions and tips

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16th May, 2018
I liked the taste it was very fresh and filling! I made a peanut butter and siracha sauce in case it was bland but it was lovely without it as well!
12th Apr, 2015
I didn't find that there were too many noodles, but I added more prawns so perhaps that helped. I also added a small amount of chopped ginger to the sauce and it tasted great! Good, easy recipe :)
Chris Hall
29th Jul, 2013
It wasn't too bad taste wise but I really don't think the quantity of noodles can be correct, it was simply just noodles with a tiny bit of other ingredients - maybe the recipe meant 200g of cooked noodles. If I do make this again I will halve the noodles at least.
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