Recreate the incredible flavours of Vietnamese street food with this prawn and vermicelli noodle salad - it's fast and easy to make too!
250 g packet bean thread vermicelli noodles
400 g cooked peeled small prawns
3 green spring onions, thinly sliced on the diagonal
2 cups bean sprouts (150 g)
¾ cup chopped fresh coriander
½ cup chopped fresh mint
Roasted chopped peanuts, to serve
1 tbsp vegetable oil
¼ cup lime juice
2 tbsp fish sauce
¼ cup brown sugar
2 tsp finely grated fresh ginger
1 long red chilli, halved, thinly sliced diagonally
- Place noodles in a large bowl and cover with boiling water. Stand for 1 minute. Rinse under cold water and drain well. Using kitchen scissors, cut noodles into shorter lengths. Place in a large bowl.
- To make dressing, combine all ingredients in a small jug.
- Add prawns, onions, sprouts, herbs and dressing to noodles. Toss to combine. Sprinkle with peanuts to serve.