Fish Trip Cafe

I love this Vietnamese style fresh noodle salad. This is like a delicious medicine.

I’ll never get board of this fresh, zesty taste, and it’s very healthy with a lot of herbs and vegetables. I can physically feel that my body is delighted when I’m eating it.

The main ingredients of this dressing is Vietnamese fish sauce called nuoc mam. Nouc mam is a fermented fish sauce and it has a pungent smell itself… But when you use nuoc mam for a cooking, it does really enhance flavour of the dish, lifting the taste of other ingredients.

All the ingredients are helping each other to be delicious on a plate.

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— Prawn & Herb Noodle Salad (serves 2 / main dish) —

200g dried thin rice noodles (Bún)

160g boiled prawns

80g iceberg lettuce

100g cucumber

1 tomato

A handful coriander leaves

A handful mint leaves

Some roasted peanuts, crashed

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– for the noodle salad dressing –

2 tablespoons nouc mam (vietnamese fish sauce), or usual fish sauce

2 tablespoons fresh lime juice

1 1/2 tablespoon honey

1 clove garlic, peeled and very finely chopped

A pinch of small chili, very finely chopped

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To prepare the noodle dressing, mix all ingredients of the dressing in a small bowl. Set aside.

Tear the iceberg lettuce into pieces, chop the cucumber and tomato into cubes, and set aside.

Cooke the thin rice noodles in a large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water, and drain well again.

Transfer the cooked thin rice noodles into a large bowl. Add the boiled prawns, iceberg lettuce, cucumber, tomato, coriander leaves and mint leaves. Pour over the dressing, toss everything together in a bowl.

Dish up the noodle salad and sprinkle on the crushed peanuts.