Rice vermicelli has an intermediate to low GI making it a healthy source of carbohydrate, particularly when served with plenty of vegetables and lean source of protein. This recipe contains 45g carbohydrate per serve.
I kept it simple with salad ingredients using carrot, cucumber and spinach as that is what I had in the fridge. You can use whatever salad ingredients you like or need using up.
250g uncooked peeled prawns
2 tablespoons Fish Sauce
2 teaspoons turmeric powder
2 cloves garlic, finely chop
3 tablespoons olive oil
Vietnamese rice vermicelli
100g dried rice vermicelli
2 small carrots
2 large handfuls spinach leaves, roughly chopped
2-3 spring onions, thinly sliced
Mixed Vietnamese herbs (I used Vietnamese mint, fish mint leaves)
Crushed peanuts to serve
1 serve Nuoc Cham sauce (recipe here: vietnamese-nuoc-cham-sauce.html)
I’m lucky to have a great Vietnamese grocer local in Geelong to have access to some authentic fresh Vietnamese ingredients, kumquats and fresh herbs. You can substitute for herbs available at major supermarkets such as coriander or mint according to your preference.