Tonight’s dinner came together in the most spontaneous way – thanks to a packet of raw, skinless prawns sitting in the fridge and my sudden craving for noodles instead of rice. Normally, I’d whip up my go-to Tamarind Prawn or Glazed Pork Belly and Prawn to go with a warm bowl of rice. But for some reason, a cold-style noodle salad felt like the right fit. So Lemongrass Prawn Noodle Salad it was.
This isn’t your usual noodle soup dish. Think of it more like a vibrant, fresh salad-style bowl, perfect for hot summer evenings or a light weekend lunch. And with the weather set to be glorious this weekend (finally!), it just might be the perfect dinner idea when you fancy something tasty, healthy and fuss-free.
Why you’ll love this Lemongrass Prawn Noodle Salad
Lemongrass Prawn Noodle Salad (or Bún Tôm Nướng Sả) is a dish full of textures and fresh flavours. The prawns are marinated in fragrant lemongrass and spices, then grilled until golden yet still juicy. They’re served over thin rice noodles with crunchy salad veg, fragrant herbs, sweet and tangy nước chấm dipping sauce, crushed peanuts and sizzling spring onion oil drizzle. It’s light, full of flavour, and ready in under 30 minutes – what more could you want?
Let’s walk through how to make it.
Marinate the prawns first
Start with the prawns. I use raw, peeled prawns, which are perfect for absorbing the marinade. Mix them with garlic granules, a pinch of paprika (or chilli powder if you like a bit of heat), finely chopped lemongrass, a little sugar and a dash of fish sauce. Let this mixture marinate for about 15 minutes. The lemongrass really shines through here and gives the prawns that signature Vietnamese aroma.
While they’re marinating, we can prep everything else.
Soak the noodles
Boil a full kettle of water and pour it straight over your dried rice noodles – make sure they’re fully submerged. I use round, thin rice noodles, the kind typically used for Vietnamese salad. Let them sit for 4-5 minutes, then drain and rinse well under cold water. This stops the cooking process. Drain and put aside.
Prep the fresh salad
For the veg, go with what you have on had. I usually use chopped lettuce, julienned carrots (they give a nice pop of colour), sliced cucumber and fresh beansprouts for crunch. The herbs make all the difference – coriander and mint are my must-haves for this salad. They add a burst of freshness that works so well with the grilled prawns.
Make the perfect nước chấm (dipping sauce)
This is my go-to formula for nước chấm for this noodle salad – it never fails. Just mix 1 part lime or lemon juice, 1 part sugar, 1 part fish sauce and 3 parts water. Stir until the sugar dissolves, then add some minced garlic and finely chopped chilli. It’s sweet, salty, sour and spicy all at once and makes the perfect dressing for your Lemongrass Prawn Noodle Salad.
Grill the prawns
Once your prawns are nicely marinated, it’s time to cook them. I thread them onto a few skewers and pop them in my air fryer at 200°C. They usually take about 7 minutes, flip them through at around 5-minute mark for even cooking. If you’re using a BBQ or grill pan, they might cook a bit quicker. Either way, your kitchen will smell amazing from the lemongrass!
Spring onion oil – the secret finishing touch
While the prawns are cooking, heat a few tablespoons of olive oil in a small pan until hot. Then simply pour it over a bowl of chopped spring onions. They’ll sizzle soften lightly while keeping their lovely green colour. This little step adds such a lovely depth of flavour and really brings the whole dish together.
Time to assemble
Now the fun part – putting it all together. Start with a generous layer of noodles in your bowl. Top with your crisp salad vegetables and fresh herbs. Lay a couple of skewers of grilled lemongrass prawns on top, then drizzle over your spring onion oil. Sprinkle with crushed roasted peanuts and finally, pour over some of that gorgeous nước chấm dressing.
And there you have it – Lemongrass Prawn Noodle Salad in all its glory.
Perfect for sunny days
This dish really is a celebration of Vietnamese summer flavours: refreshing, vibrant and wonderfully moreish. Whether you’re enjoying it outdoors with friends or making it as a quick weeknight meal, it never disappoints. And because it’s ready in under 30 minutes, it’s perfect when you want something delicious without spending ages in the kitchen.
If you’re curious to learn more about Vietnamese herbs used in dishes like this one, this article is a good read and worth bookmarking.
Lemongrass Prawn Noodle Salad (Bún Tôm Nướng Sả)
Description
This Lemongrass Prawn Noodle Salad (Bún Tôm Nướng Sả) is a light and flavour-packed Vietnamese dish, perfect for warm days. Juicy prawns are marinated in fragrant lemongrass and grilled to perfection, then served over rice noodles with crisp salad vegetables, fresh herbs, spring onion oil and a tangy nước chấm dressing. Quick, healthy and absolutely delicious – it’s dinner in under 30 minutes.
Ingredients
For the prawns
For the noodles
Salad vegetables and herbs
For the nước chấm dressing
For the spring onion oil
To finish
Instructions
-
Marinate the prawns
- Mix prawns with garlic granules, paprika or chilli powder, chopped lemongrass, sugar and fish sauce.
- Leave to marinate for 15 minutes while prepping other ingredients.
-
Soak the noodles
- Pour boiling water over the noodles in a big pot.
- Put the lid on and let sit for 4-5 minutes, then drain and rinse with cold water. Drain again and set aside.
-
Prepare the veg
- Wash and prep your salad vegetables.
- I like using lettuce, cucumber, carrot, beansprouts and a good handful of coriander and mint leaves.
-
Make the dressing
- Mix lime juice, sugar, fish sauce and water.
- Stir until the sugar dissolves, then add garlic and chilli.
- Taste and adjust if needed.
-
Cook the prawns
- Thread the marinated prawns onto skewers.
- Air fry at 200°C for 7-8 minutes, flipping once at around 5 minute mark. You can also grill them on a BBQ or in a hot grill pan.
-
Spring onion oil
- Heat olive oil in a small pan.
- Once hot, pour it over the chopped spring onions in a heatproof bowl, they'll sizzle and soften beautifully.
-
Assemble your bowls
- In serving bowls, lay down a bed of noodles.
- Add salad vegetables and herbs.
- Place grilled prawns on top, drizzled with spring onion oil, sprinkle with peanuts and finish with a generous pour of nước chấm.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 513.98kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.57g8%
- Trans Fat 0.01g
- Cholesterol 126mg42%
- Sodium 1875.03mg79%
- Potassium 575.77mg17%
- Total Carbohydrate 83.57g28%
- Dietary Fiber 3.26g14%
- Sugars 12.19g
- Protein 21.11g43%
- Vitamin A 289.4 mcg
- Vitamin C 29.43 mg
- Calcium 129.71 mg
- Iron 3.15 mg
- Vitamin D 0.1 mcg
- Vitamin E 3.13 mg
- Vitamin K 93.46 mcg
- Thiamin 0.12 mg
- Riboflavin 0.13 mg
- Niacin 3.06 mg
- Vitamin B6 0.43 mg
- Folate 98.11 mcg
- Vitamin B12 1.17 mcg
- Phosphorus 423.88 mg
- Magnesium 83.41 mg
- Zinc 2.13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
