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How To’sPrawns

Vietnamese Style Tiger Prawn Rice Noodle Salad


Nuoc Cham

Juice of 1 lime
1 Red Thai chilli – finely diced
2tbsp palm sugar
2tbsp fish sauce


6-10 Large Tiger Prawns – raw or cooked
1/3 Packet vermicelli rice noodles
1/3 cucumber – julienned
½ Carrot – julienned
½ medium shallot – Sliced
1 whole green chilli – Sliced
1/3 bunch of mint – picked
1/3 bunch of Thai basil – picked
1/3 bunch coriander – picked
1 Handful bean sprouts

Fried shallots – to serve


Nuoc Cham sauce
1. Combine the ingredients and mix well to dissolve the sugar. Taste and adjust extra seasoning accordingly. If it needs more saltiness – more fish sauce. More sourness – more lime etc.


  1. Soak the vermicelli rice noodles in boiling water for a few minutes. Cook time will depend on the thickness of your noodles so periodically check until cooked. Once cooked, strain run under cold water and set aside.
  2.  Bring a pot of salty water to a boil. Boil the prawns for 4-6 minutes and once cooked, immediately put them into an ice bath to prevent further cooking. Once cool, peel and set aside.
  3. To construct the salad, simply combine the noodles with the other salad ingredients and gently toss together in a large bowl.
  4. Right before serving, dress the salad with the nuoc cham sauce and toss to coat evenly. Garnish with mint leaves and fried shallots.