Hué prawn and cucumber salad


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Strips of Vietnamese sausage (nem) were added at Hue’s Ong Tao restaurant. Slices of Italian mortadella sausage, cut into strips, would be a near substitute.


  • 16 cooked large prawns, halved lengthways
  • salt and black pepper
  • 3 tbsp nuoc cham
  • ½ cucumber, shredded
  • 2 medium carrots, finely shredded
  • good handful of mint and coriander leaves
  • 2 tbsp finely sliced shallots


Toss the prawns in a little salt and pepper and the nuoc cham and refrigerate for about 30 minutes. Lightly salt the cucumber and leave on one side for 30 minutes too, then rinse in cold water and drain. Add all the ingredients to the prawn mixture and toss through, keeping the shallots to sprinkle on top.