Name: Prawn, mango and rice noodle salad
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Cuisine: Vietnamese
Ingredients: 100 g dried rice vermicelli noodles; 3 tbsp fish sauce, check the label if you need it gluten-free; 3 tbsp lime juice, about 2 limes, plus wedges to serve; 2 tbsp caster sugar, superfine sugar; 3 tbsp warm water; 1 clove garlic, finely chopped; 1 red bird's eye chilli, finely sliced; 300 g cooked peeled prawns, shrimp; halved lengthways if large; 1 mango, cut into thin strips or cubes; 1 Lebanese cucumber, cut into matchsticks; 1 carrot, julienned or coarsely grated; 1 handful mint leaves; 1 handful coriander leaves, cilantro; 30 g roasted peanuts, roughly chopped

Method

Boil the kettle. Put the noodles in a heatproof bowl, cover with boiling water and leave until soft.
While the noodles soak, make the nuoc cham: stir the fish sauce, lime juice, sugar and warm water in a jug until the sugar dissolves, then add the garlic and chilli.
Prep the mango, cucumber and carrot, and pick the herb leaves.
Drain the noodles, rinse under cold water until cool and shake well to get rid of excess water. Snip them a few times with scissors so they're easier to toss.
Toss the noodles with half the nuoc cham and divide between bowls. Top with the prawns, mango, cucumber, carrot and herbs.
Spoon over the rest of the dressing, scatter with peanuts and serve with lime wedges.

Tips

Taste the nuoc cham before dressing: it should be a balance of salty, sour and sweet. Adjust with more lime or sugar to suit your fish sauce.
Mango a bit firm? That's ideal here; it holds its shape and adds crunch.

Prawn, mango and rice noodle salad

Ingredients

Method

Tips

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