Preparation: 20 minutes, plus standing time Cooking: 5 minutes Difficulty: Medium Serves 4 1 tablespoon white wine vinegar 1 teaspoon fish sauce 1 tablespoon salt-reduced soy sauce 1 teaspoon ground white pepper 2 teaspoons chilli sauce (optional) 1 red onion, thinly sliced into wedges 1 telegraph cucumber, halved lengthways and seeds scraped, thickly sliced 250 g cherry tomatoes, quartered 100 g rice vermicelli boiling water, for soaking 1 tablespoon sunflower oil 400 g peeled and deveined raw medium king prawns 2 cloves garlic, thinly sliced 2 teaspoons finely chopped ginger ½ cup small mint leaves
Using a fork, whisk together the vinegar, fish sauce, soy sauce, pepper, chilli sauce (if using), onion, cucumber and tomato in a large heatproof bowl. Set aside, tossing occasionally. Place the vermicelli in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes or until softened. Drain, then rinse under cold running water. Drain again very well, then add to the tomato mixture in the bowl and toss to combine. Heat the sunflower oil in a large wok over high heat. Add the prawns, garlic and ginger and stir-fry for 3–4 minutes or until the prawns are cooked through.
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Immediately transfer the prawn mixture to the bowl with the noodles and toss well to combine. Transfer to a serving platter, scatter over the mint leaves and serve warm. MAKE IT VEGETARIAN Replace the fish sauce with Tamara. Make a 2-egg omelette and shred finely. Replace the prawns with 500g diced tofu and cook with the garlic and ginger. Scatter the shredded omelette over the finished dish.
Vietnamese prawn vermicelli
