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Bun Nem with Prawns

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Prep Time 25 mins
Cook Time 10 mins
Course Main course, Salad
Cuisine Asian
Servings 2


For the salad

  • 200 g of rice noodles
  • 3 spring rolls
  • 4 large prawns
  • 2 large salad leaves
  • ¼ cucumber
  • 1 carrot
  • 1 lime
  • 1 red chili
  • Fresh herbs Thai basil fresh mint, perilla, coriander
  • Neutral oil

For the dressing

  • 4 tablespoons of fish sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon of sugar
  • 75 ml of water
  • 1 pinch of salt
  • 1 garlic clove cut in slices
  • 1 red chilo cut in slices


  • Cut the carrot and the cucumber into thin strips.
  • Wash the salad leaves and herbs, then dry them on a paper towel. Separate the coriander, mint and Thai basil leaves from their stems.
  • Dip the rice noodle in hot water for 2-5 minutes until cooked. Then, rinse them under cold water immediately so they don’t stick.
  • For the sauce, mix the fish sauce, rice vinegar, sugar, water, salt, garlic and the red chili. Let infuse for a few minutes or 1-2 hours.
  • In a frying pan or wok, heat the oil then sauté the prawns until cooked. Remove them and brown the spring rolls. Cut the spring rolls into two or three pieces of equal size.
  • Finally, place a portion of rice noodles in a bowl, then add salad leaves, carrots, cucumber, fresh herbs. Place the prawns and spring rolls on top. Then, pour the sauce over everything and add a quarter of lime in each bowl.
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