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Vietnamese-style prawn salad

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  • Dairy free
  • Egg free
  • Peanut free
  • Wheat free
  • High in protein
  • Gluten free
  • Lactose free
  • Nut free
  • No added sugar
  • High in dietary fibre
  • 2 serves veg or fruit

Inspired by a traditional Vietnamese dish called bun xao, this impressive Asian prawn noodle salad is tasty, quick to make and healthy, too.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Vietnamese-style prawn salad


  • 750g Coles Australian Raw Banana Prawns Thawed, peel leaving tails intact, deveined
  • 1 tbs sweet chilli sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 400g pkt Roll’d Rice Vermicelli Noodles
  • 2 spring onions, thinly sliced
  • 1 carrot, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 1/2 cups shredded iceberg lettuce
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup (125ml) Vietnamese salad dressing
  • Lime cheeks, to serve

Nutritional information

Per serve: Energy: 2700kJ/646 Cals (31%), Protein: 31g (62%), Fat: 2g (3%), Sat Fat: 1g (4%), Carb: 121g (39%), Sugar: 18g (20%), Dietary Fibre: 6g (20%), Sodium: 1043mg (52%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the prawns, sweet chilli sauce, fish sauce and oil in a large bowl. Heat a barbecue grill or chargrill on medium. Add the prawn mixture and cook for 2-3 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl.
  2. Step 2

    Meanwhile, prepare the noodles following packet directions. Drain well.
  3. Step 3

    Combine the noodles, spring onion, carrot, cucumber, lettuce, mint and coriander in a bowl. Transfer to a large serving platter. Add the prawns and salad dressing and toss gently to combine. Serve with lime cheeks.

Recipe tip


Use it up: Put the prawn heads and shells in a reusable freezer bag. When you’ve got a bagful, there’s enough to make a batch of prawn stock. They’ll be OK in the freezer for up to 3 months. You can use prawn stock for prawn bisque, a seafood stew or a prawn risotto.

Why to try this Vietnamese prawn noodle salad

When you’re looking for a quick, healthy dish that can be served at almost any time of day, this Asian prawn salad recipe ticks every box. Serve warm for a midweek dinner, then save the leftovers for lunch. It also fits perfectly onto a summer lunch table for family and friends. It’s so easy to prepare, yet looks and tastes as though you’ve gone the extra mile. 

Vietnamese cooking is all about balance. Every dish should have elements that bring sour, spicy, salty, sweet and bitter to the flavour party, and in this dish that can easily be achieved using common ingredients you can buy at the supermarket.

What you need to make the perfect prawn vermicelli salad

One of the signatures of Vietnamese food is the use of fresh herbs. You’ll see it when you order fresh rice paper rolls (goi cuon) or pho. In this recipe, two of the most common – mint and coriander – are included. If you have access to them, aromatic Thai basil or Vietnamese mint also make excellent additions.

Noodles are another staple. Here, they’re the thin rice vermicelli version, called bun. Keep a couple of packets in the cupboard because they’re very quick to prepare and can be used in soups, stir-fries and salads.

The other essential Vietnamese ingredient is fish sauce (nuoc mam), made by fermenting anchovies in barrels with salt and catching the run-off. It adds a salty, savoury umami to many Vietnamese dishes.

How to prepare banana prawns for an Asian prawn salad

This recipe uses green (uncooked) banana prawns, which, when cooked, have a delicate, sweet flavour that matches well with spicy Asian flavours. 

To prepare them for cooking, rinse each prawn under cold water. Grab the base of the prawn head and twist it away from the body. Use a sharp paring knife or kitchen shears to cut the prawn shells along the back from head to tail. Pinch the underbelly to pop the flesh from the shell. Leave the tail intact. 

Using the paring knife, remove the vein that runs down the prawn’s back. Pat the prepped prawns dry with paper towel.

Alternative ingredients for prawn and vermicelli salad

Always use the freshest salad ingredients possible to ensure the final dish is crisp. You could also add other ingredients you have, like halved cherry tomatoes or some sliced red onion. 

Substitute prawns with some grilled steak or shredded chicken, or try fried firm tofu for a meat-free meal. If you’re cooking for vegetarians or vegans, replace the fish sauce with soy sauce or tamari.

Got a go-to Asian salad recipe? Swap your usual dressing for a Vietnamese one to give the same ingredients a different flavour.

Love this recipe?

There are lots of incredibly tasty prawn salad recipes that are perfect for summer. Try salt and pepper prawns, where the seafood is gently fried, or prosciutto-wrapped prawn and peach salad, which uses cooked prawns so only takes about 15 minutes to prepare. For something more hearty, take inspiration from Louisiana for gumbo: a spicy stew of chicken, prawn and bacon.