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Bun Nem with Prawns

bun nem
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5 from 2 votes
Prep Time 25 mins
Cook Time 10 mins
Course Plat principal
Cuisine Asiatique
Servings 2


  • 200 g rice noodles
  • 4 spring rolls
  • 6 large prawns
  • 100 g soy sprouts
  • 100 g salad leaves
  • ¼ of cucumber
  • 2 carrots
  • 1 lime
  • ½ red pepper option
  • Aromatic herbs: Thai basil fresh mint, perilla, coriander
  • Neutral oil e.g. rapeseed oil

For the sauce:

  • 4 tbsp. fish sauce Nuoc Mam
  • 2 tbsp. rice vinegar
  • 1 tsp. sugar
  • 75 of water
  • 1 pinch of salt
  • 1 whole clove of garlic
  • A little finely chopped chilli pepper option

For the salad


    • Cut the carrots and cucumber into thin strips. Blanch the soy sprouts by soaking them for 10 minutes in hot water. Mix the lettuce leaves and herbs.
    • Cook the rice noodles according to the instructions on the packet and then rinse them in cold water to prevent them from sticking.
    • Mix all the ingredients for the sauce.
    • Heat the oil in a frying pan or wok and fry the prawns. Once cooked, remove and fry the spring rolls. Cut the spring rolls into two or three pieces of equal size.
    • In a bowl, place a portion of noodles, then add the carrots, cucumber, soy sprouts, salad and herb mixture. Arrange the prawns and egg rolls on top.
    • Pour in the sauce. Depending on taste, you can squeeze the lime and add finely chopped red chilli pepper.
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