Vietnamese Noodles with Barbecued Prawns
A classic Vietnamese style snack or light lunch, barbecued prawns served over noodles and sauce based on mint, coriander, lime and fish sauce.
Ingredients
Serves: 2
- 3 cloves garlic, chopped
- 6 tablespoons chopped fresh mint
- 4 tablespoons chopped fresh coriander
- 2 tablespoons fresh ginger, finely grated
- 3 tablespoons fish sauce
- 2 tablespoons honey
- juice of 1 lime
- 1/4 teaspoon ground white pepper
- 125g shredded cabbage
- 220g dried rice noodles
- 8 large fresh prawns, peeled and deveined
- 3 tablespoons olive oil
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Preheat barbecue for high heat. Combine garlic, 4 tablespoons of mint, coriander, ginger, fish sauce, honey, lime juice and white pepper in food processor or blender. Process until smooth.
- Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until tender. Drain.
- Meanwhile, coat prawns with olive oil, and barbecue over high heat until golden, turning once.
- Divide noodles and cabbage among serving bowls, top with prawns and sauce, and garnish with remaining mint.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(49)
Reviews in English (44)
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. - 29 Sep 2008
Altered ingredient amounts. I had to try this because it had some of my all time favourite things in it (prawns, coriander, ginger and honey!) I've never cooked with mint (only used it for tea) but really, it does add a special touch to this recipe! And the only thing I had to do differently than the shown recipe here, was to add MORE prawns! Very elegant and delicious Larry! - 29 Sep 2008
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! - 29 Sep 2008