Starting off my week with something refreshing and healthy.

My cousin was just chatting with me about travelling to Vietnam and the places we are going to have local food. This dish came to my head immediately.

You can have this dish cold too. You can also replace the Garlic Prawns with the infamous Vietnam Pork Chop (I will put this recipe up shortly). Im having Prawns today since I really wanted something light.

INGREDIENTS
For the Prawns
15 – 20 medium prawns, shelled and deveined
1 tbsp olive oil
2 garlic cloves, minced
Pinch of salt and pepper

For the Dressing
1/2 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp sugar (adjust to taste, if you find it too sour, you may add slightly more sugar but taste as you go along)
1 large garlic clove, very finely chopped
1 tsp (about 2 no.) very finely chopped red chili, adjust to taste

For the Salad
200g dried rice vermicelli noodles
3 cups iceberg lettuce, shredded
1 cup carrot, cut into fine matchsticks
1½ cups cucumber, cut into matchsticks
1½ cups beansprouts
1/2 cup coriander leaves
1/2 cup mint leaves
1/4 cup basil leaves (optional)

DIRECTIONS
1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.

2. Combine the Dressing ingredients in a bowl, make sure the sugar is all dissolved then set aside.

3. Heat a skillet / fry pan over high heat. Add the shrimp in the olive oil and garlic to pan. Cook for 2 minutes, or until browned and the shrimp is just cooked through.

4. Remove the prawns from the pan onto a plate.

5. Prepare the vermicelli noodles according to the packet directions. I soak them in tap water and when soften, I actually cook it through boiling water to cook it. Once cooked, drain the noodles.

6. Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.

7. Serve immediately.