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  • Vietnamese Summer Rice Noodle Salad
Vietnamese Summer Rice Noodle Salad

Vietnamese Summer Rice Noodle Salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Also known as bún, this light salad is bursting with taste and texture. The veg is fresh and crunchy, the prawns subtly sweet and the lime, garlic and chilli dressing perfectly punchy. The chilled rice noodles bind it all together to great effect. An ideal chilled salad for a warm day.

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Ingredients

  • 3 carrots, cut into thin matchsticks
  • 2 courgettes, cut into thin matchsticks
  • 3 spring onions, thinly sliced on the diagonal
  • ½ cucumber, deseeded and thinly sliced
  • 200g dried rice noodles
  • 2 tbsp groundnut oil
  • 2½ red chilli (optional)
  • 1 clove garlic, finely chopped
  • 2½ tbsp brown sugar
  • 3 tbsp rice vinegar
  • 3 limes, 2 zested and juiced, 1 cut into wedges to serve
  • 2 tbsp fish sauce
  • 280g cooked tiger prawns
  • 3 cm ginger, finely grated
  • 30g fresh mint, leaves picked, half chopped and half kept for sprinkling
  • 30g coriander, leaves picked, half chopped and half kept for sprinkling
  • 30g thai basil, leaves picked, half chopped and half kept for sprinkling
  • 100g peanuts, roughly chopped (to serve - optional)

Method

Step 1

Prepare all the veg and place in a large bowl.

Step 2

Cook the rice noodles in boiling water for 5 mins, then drain and rinse in cold water. Meanwhile, make the dressing by combining the groundnut oil, 1⁄2 chopped chilli, garlic, sugar, vinegar, zest and juice of 2 limes, fish sauce and ginger in a bowl.

Step 3

Add the noodles to the veg bowl along with the prawns, chopped herbs and dressing, and toss.

Step 4

Serve and top with the remaining herbs, peanuts, lime wedges and chillies.

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