Ingredients
200 g Rice vermicelli noodles
1 Large carrot, cut into thin matchsticks
1 Telegraph cucumber, seeds removed, cut into thin matchsticks
1 Long red chilli, seeds removed, cut into thin matchsticks
300 g Peeled cooked prawns (tails intact), deveined
1 cup (75g) bean sprouts
¼ cup Basil leaves
¼ cup Fresh coriander
¼ cup Fresh mint leaves
Nuoc Cham Dressing
2 tbsp Brown sugar
2 tbsp Fish sauce
⅓ cup (80ml) lime juice
1 Long red chilli, seeds removed, finely chopped
1 Garlic clove, finely chopped
1
Step 1.
For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.
2
Step 2.
Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
3
Step 3.
Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Ingredients
200 g Rice vermicelli noodles
1 Large carrot, cut into thin matchsticks
1 Telegraph cucumber, seeds removed, cut into thin matchsticks
1 Long red chilli, seeds removed, cut into thin matchsticks
300 g Peeled cooked prawns (tails intact), deveined
1 cup (75g) bean sprouts
¼ cup Basil leaves
¼ cup Fresh coriander
¼ cup Fresh mint leaves
Nuoc Cham Dressing
2 tbsp Brown sugar
2 tbsp Fish sauce
⅓ cup (80ml) lime juice
1 Long red chilli, seeds removed, finely chopped
1 Garlic clove, finely chopped
