Fragrant Prawn & Herby Vermicelli Lettuce Cups with Nuoc Cham

Fragrant Prawn & Herby Vermicelli Lettuce Cups with Nuoc Cham

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, January 11, 2026.
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These prawn-filled lettuce cups are a true burst of fresh flavours and vibrant colours, packed with crunchy veggies, nuoc cham and a medly of Thai herbs. A refreshing and healthy meal that's as beautiful as it is delicious.

Ingredients

Lettuce Cups

  • 1 twin pack baby cos lettuce, leaves separated
  • 2 carrot, grated
  • 200g julienned daikon radish

Vermicelli

  • 200g vermicelli noodles, string removed
  • 1/2 pack nuoc cham
  • 1 tsp sesame oil

Prawns

  • 600g prawns
  • 1 drizzle of oil
  • 1 pinch of chilli flakes
  • 100g lemongrass, ginger, garlic & makrut paste

To Serve

  • 1/2 pack nuoc cham
  • 1 pack bunch Thai herbs
  • 1 pack crispy shallots

Steps

  1. Bring a kettle to the boil.
  2. Separate lettuce leaves and grate carrot. Set aside separately.
  3. Place noodles in a heatproof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Cut in a few places with kitchen scissors to make them easier to eat. Toss through first measure of nuoc cham and sesame oil.
  4. Pat prawns dry and remove tails if desired. To remove prawn tails, gently pinch the tail between your fingers and pull to remove and discard. Season with salt. Heat oil in a frypan on medium-high heat. Cook prawns with chilli flakes (if using) and lemongrass, ginger, garlic & makrut paste for 4-5 minutes, tossing occasionally, until prawns are cooked through.
  5. Fill lettuce cups with vermicelli, prawns, carrot, daikon, remaining nuoc cham, Thai herb leaves and crispy shallots. Alternatively, chop lettuce and serve with all remaining ingredients as a salad.

Nutritional Information

Energy 2019 kj
483 kcal
Protein 29.9g
Carbohydrate 67.5g
Fat 11.0g