Vietnamese Lunch Delight: Scrumptious Grilled Prawns with Nuoc Cham Sauce & Lemongrass Rice
Discover an exquisite Vietnamese lunch dish featuring grilled prawns served over fragrant lemongrass rice, drizzled with nuoc cham sauce and garnished with fresh herbs. This advanced recipe offers a symphony of flavors and textures that will transport your taste buds to the heart of Vietnam.
Allergens
Fish (Fish Sauce) - Shellfish (Prawns)
Ingredients
- 16 large prawns, peeled and deveined
- 2 cups jasmine rice
- 4 stalks lemongrass, bruised and tied in a bundle
- 1 cup nuoc cham sauce (fish sauce, lime juice, sugar, garlic, water)
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
- Fresh mint leaves, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, combine the jasmine rice with lemongrass bundle and water according to package instructions. Cook until tender. Remove from heat and let it stand for 5 minutes. Fluff the rice and discard the lemongrass bundle.
- Preheat your grill or grill pan to medium high heat. Brush prawns with vegetable oil and season with salt and pepper. Grill for 2 3 minutes per side, or until cooked through and slightly charred. Remove from heat and let them rest.
- In a small bowl, whisk together the nuoc cham sauce ingredients until well combined. Taste and adjust seasonings as needed.
- To serve, scoop a portion of lemongrass rice onto each plate. Arrange 4 grilled prawns over the rice and drizzle with the nuoc cham sauce. Garnish with cilantro and mint leaves, and provide lime wedges on the side for a burst of freshness.
Chef’s Insight
The balance of flavors, from savory to sweet and sour, is what makes this dish a true Vietnamese classic.
Notes
Adjust the spiciness of the nuoc cham sauce to your preference by adding more or less chili.