Vietnamese Prawn Rice Noodle Bowl

    Vietnamese Prawn Rice Noodle Bowl

    (49)
    10saves
    35min


    56 people made this

    About this recipe: A Vietnamese-style rice noodle bowl. The delicious sauce is made with garlic, mint, coriander, fish sauce, honey and lime juice.

    Ingredients
    Serves: 2 

    • 3 cloves garlic, chopped
    • 6 tablespoons chopped fresh mint
    • 4 tablespoons chopped fresh coriander
    • 2 tablespoons grated ginger
    • 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
    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat barbecue for high heat.
    2. Combine garlic, 4 tablespoons of mint, coriander, ginger, fish sauce, honey, lime juice and white pepper in food processor or blender. Process until smooth.
    3. Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until tender. Drain.
    4. Meanwhile, coat prawns with olive oil, and barbecue over high heat until opaque, turning once.
    5. Divide noodles and cabbage among serving bowls, top with prawns and sauce, and garnish with remaining mint.
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    Reviews and ratings
    Global ratings:
    (49)

    Reviews in English (56)

    by
    18

    Delicious! I made this dinner 3x in the past two weeks I enjoyed it so much. The flavors 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!  -  15 May 2006  (Review from Allrecipes US | Canada)

    by
    17

    This was really good, however, I had to make some changes to fit my taste. I added seasme oil and soy sauce to the blender. I also heated up the sauce and then mixed it togethor with the grilled shrimp and noodles. Couldn't find rice noodles, so i settled for linguine. I also added red cabbage, carrots, and mushrooms. Sprinked with fresh green onions when done, and then I had a meal!  -  12 Aug 2006  (Review from Allrecipes US | Canada)

    by
    13

    We've made this twice now and have really enjoyed it. The second time was for company. 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 cilantro you will enjoy this recipe.  -  30 Jan 2006  (Review from Allrecipes US | Canada)

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