King Prawn Bun

N.B. You need to prep certain elements of this dish. There are a two elements in the dish that you’ll have to prepare before but you can store in the fridge for a few weeks.


So let’s break down what you’ll need and what you’ll have to prepare before:

Nuoc Cham (the sauce) - Rest at least 3 days


• 1 cup warm water

• 1/3 cup white sugar

• 1/3 cup white vinegar

• 1/2 cup fish sauce

• 2x cloves minced garlic

• 2x minced small chillies

• Juice of 1 lemon


Repeat this process until the jar is full.

You’ll wanted some in reserve for the next step to make the pickled vegetables.  

Pickled vegetables – Rest at least 3 days


Like the sauce, you can keep this refrigerated for up to a few weeks. 


• 4x carrots (Julienned)

• 1x Daikon (Julienned like the carrots) – if you can’t find this, you can just use the carrots

• 1x cup of the Nuoc Cham (from previous step)

• ½ cup of vinegar

• 1 cup of warm water

• 2x tbs of white sugar

• 1x tbs of salt


Step 1: Start by mixing the warm water with the sugar and salt to dissolve it. Then add the vinegar and the Nuoc Cham


Step 2: Fill a jar with the carrots and daikon and pour the liquid so that jar is full. Like the Nuoc Cham you want to leave this for at least a few days before eating

For the Prawns:


• 500g of king prawns

• 1x tbs soy sauce

• 1x tsp fish sauce

• 3x tbs minced garlic

• 1x tbs chilli flakes


Step 1: Heat up some vegetable oil in a saucepan on high heat and saute the garlic until fragrant.


Step 2: Place the king prawns in the saucepan and coat in the oil and garlic before adding in the soy sauce, fish sauce and chilli flakes.

For the Noodle Salad:


• 1x packet of vermicelli noodles (cooked as per packet)

• 1x iceberg lettuce chopped

• Smashed peanuts

• Fried onions

• Corriander

• Thai basil

• Pickled vegetables

• Chopped fresh chilli (optional)

• Nuoc Cham



Start with a good handful of noodles and top with chopped lettuce, smashed peanuts, fried onions, coriander, thai basil, pickled vegetables and king prawns. Serve with fresh chilli and Nuoc Cham.





Share on Facebook
Share on Twitter
Please reload

Please reload