This is one of my favourite traditional Vietnamese recipes. Think of it as a quintessential Vietnamese Surf’n’Turf. The pork belly gives it the fat and richness, the prawn makes it sweet and the rice paper rolls are filled with lots of fresh herbs (Vietnamese mint, mint, coriander, garlic chives), cucumber and lettuce.
‘Bún’ means rice vermicelli noodles and ‘tôm nướng’ translates to grilled prawns, so this dish simply means ‘Grilled prawn vermicelli’.
I grew up on this dish and whilst my parents use to grill the prawns whole with the shells on, I’ve realised butterflying the prawns instead gives you a best of both worlds solution where the prawn flesh still gets cooked on the shells, the marinade is able to soak into the flesh easier and then you can also remove the cooked prawn from the shells a lot easier. It takes an extra few minutes to butterfly the prawns, but it’s worth it and is now the only way I cook grilled prawns.
This is one of my favourite traditional Vietnamese recipes. Think of it as a quintessential Vietnamese Surf’n’Turf. The pork belly gives it the fat and richness, the prawn makes it sweet and the rice paper rolls are filled with lots of fresh herbs (Vietnamese mint, mint, coriander, garlic chives), cucumber and lettuce.
‘Bún’ means rice vermicelli noodles and ‘tôm nướng’ translates to grilled prawns, so this dish simply means ‘Grilled prawn vermicelli’.
A summery and fresh meal that requires no cooking or heat! Simply buy some tostaditas, make a guacamole and then mix together a prawn salsa with...
