Vietnamese Prawn Rice Noodle Bowl

21saves
35min


57 people made this

About this recipe: A Vietnamese-style rice noodle bowl. The delicious sauce is made with garlic, mint, coriander, fish sauce, honey and lime juice.

LarryB

Ingredients
Serves: 2 

  • 3 cloves garlic
  • 6 tablespoons fresh chopped mint
  • 4 tablespoons chopped fresh coriander
  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 lime, juiced
  • 2 tablespoons fresh root ginger, minced
  • 1/4 teaspoon ground white pepper
  • 100g (4 oz) shredded cabbage
  • 200g (7 oz) dried rice noodles
  • 8 large fresh prawns, peeled and deveined
  • 3 tablespoons olive oil

Method
Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Preheat barbecue for high heat. Combine garlic, 4 tablespoons mint, coriander, fish sauce, honey, lime juice, ginger and white pepper in food processor or blender. Process until smooth.
  2. Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until done.
  3. Meanwhile, coat prawns with olive oil, and barbecue over high heat until golden, turning once.
  4. Mince the remaining mint. Serve noodles and cabbage in a bowl, top with sauce and prawns, and garnish with mint.

Similar recipes

Recently viewed

Reviews (6)

NeilD
by
0

The fish sauce made this very salty. The amounts of noodles are really too much for two, 60g would probably have been enough for a sufficient meal. 100g each was beyond hearty! - 03 Dec 2015

BASIA277
by
0

Altered ingredient amounts. Delicious! I made this dinner 3x in the past two weeks I enjoyed it so much. The flavours in this dish come together very nicely. I added a bit more cabbage and ommited the ginger. One of the best recipes I have tried so far! - 15 Sep 2008

MSMOLLY002
by
0

Altered ingredient amounts. We've made this twice now and have really enjoyed it. The second time was for guests. I like more cabbage so we doubled the quantity. It even tasted good the next day cold right out of the fridge. If you like the "fresh" taste of mint and coriander you will enjoy this recipe. - 15 Sep 2008

Write a review

Click on stars to rate

More collections