Recipes - Vietnamese

Vietnamese Rice Vermicelli Salad
Vietnamese Rice Vermicelli Salad


A recipe for a fresh, healthy Vietnamese salad filled with vegetables, rice vermicelli and prawns. This authentic Vietnamese recipe makes a perfect light lunch in the hot weather! Try this vietnamese vermicelli salad recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

200g Wai Wai Rice Vermicelli
300g prawns (shelled, deveined and tail removed)
1 tsp olive oil
2 tbsp brown sugar
2 tbsp lime juice
2 tsp Squid Fish Sauce
2 tsp water
2 celery sticks (trim off tail, finely sliced)
1 red capsicum (cut into fine strips)
½ cup mint
1 cup basil leaves
2 cups bean sprouts
¼ cup toasted peanuts (for garnish; optional)




Steps:
  1. Soak rice vermicelli in hot water for 2 mins. Drain and set aside.
  2. Saute prawns in a pan with oil. Cool slightly, slice in half length-ways and set aside.
  3. Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
  4. Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
  5. Garnish with peanuts and serve.

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Vietnamese Rice Vermicelli Salad

Vietnamese Rice Vermicelli Salad

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A recipe for a fresh, healthy Vietnamese salad filled with vegetables, rice vermicelli and prawns. This authentic Vietnamese recipe makes a perfect light lunch in the hot weather! Try this vietnamese vermicelli salad recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

200g Wai Wai Rice Vermicelli
300g prawns (shelled, deveined and tail removed)
1 tsp olive oil
2 tbsp brown sugar
2 tbsp lime juice
2 tsp Squid Fish Sauce
2 tsp water
2 celery sticks (trim off tail, finely sliced)
1 red capsicum (cut into fine strips)
½ cup mint
1 cup basil leaves
2 cups bean sprouts
¼ cup toasted peanuts (for garnish; optional)

Instructions
  1. Soak rice vermicelli in hot water for 2 mins. Drain and set aside.
  2. Saute prawns in a pan with oil. Cool slightly, slice in half length-ways and set aside.
  3. Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
  4. Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
  5. Garnish with peanuts and serve.

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