Vietnamese prawn salad

Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying

  • Prep:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 579
  • fat 4g
  • saturates 3g
  • carbs 117g
  • sugars 14g
  • fibre 2g
  • protein 27g
  • salt 1.66g


  • 1 small garlic clove, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp golden caster sugar
  • juice 2 limes
  • 250g thin rice noodles
  • 150g pack cooked tiger prawns, halved along their spine
  • ½ cucumber, peeled, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks or grated
  • 6 spring onions, shredded
  • handful coriander and/or mint leaves
  • 1 tbsp roasted peanuts, chopped


  1. To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.

  2. Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.

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