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We are open 24/7 Online. Eumundi Markets Wednesdays & Saturdays. Come visit our Cellar Door Shop - Unit 5, 2 Lomandra Place, Coolum Beach, Tuesdays - Fridays 10am - 3pm.
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Vietnamese Vermicelli Salad with Black Garlic Prawns

• asian • black garlic cloves • light meals • lunch • prawns • salad • seafood • vietnamese

Fresh Vietnamese Noodle Salad with Noosa Black Garlic

Light, vibrant and bursting with flavour, this Vietnamese Vermicelli Salad with Black Garlic Prawns is the perfect balance of fresh herbs, citrus, savoury dressing and succulent prawns.

Tender vermicelli noodles are layered with crisp cucumber, fragrant Vietnamese herbs and crunchy toasted cashews, then topped with sizzling Black Garlic Prawns made using Noosa Black Garlic Cloves.

The sweet, umami richness of black garlic pairs beautifully with the classic Vietnamese combination of lime, fish sauce and herbs, creating a dish that feels both refreshing and deeply satisfying.

Perfect for warm weather meals, light lunches or relaxed entertaining.

Recipe Details

Serves: 4
Prep time: 20 minutes
Cook time: 5 minutes

Ingredients

Black Garlic Prawns

  • 2 Noosa Black Garlic Cloves, mashed

  • 250 g large raw king prawns, peeled and deveined (Mooloolaba prawns are perfect)

Vermicelli Salad

  • 250 g mung bean vermicelli noodles (rice vermicelli also works well)

  • 2 Lebanese cucumbers, sliced

  • 1 cup Vietnamese mint

  • 1 cup Thai basil

  • 1 cup coriander (optional)

  • 1 cup cashews, toasted and crushed

  • 2 long red chillies, deseeded and sliced (optional)

Vietnamese Dressing

  • ⅓ cup rice vinegar

  • 1–2 tbsp palm sugar or coconut sugar

  • Juice of 3 limes

  • 3 tbsp fish sauce

  • 1 tsp sesame oil

Method

1. Prepare the vermicelli noodles

Place the mung bean vermicelli in a bowl and cover with boiling water.

Allow to soak for 5 minutes, then drain and transfer to a large salad bowl.

2. Make the Vietnamese dressing

In a small saucepan, gently heat the rice vinegar and palm sugar, stirring until the sugar dissolves completely.

Allow the mixture to cool slightly, then add:

  • lime juice

  • fish sauce

  • sesame oil

  • sliced chilli (optional)

Taste and adjust until the dressing achieves the classic balance of sweet, sour, salty and spicy.

3. Build the salad

Arrange over the vermicelli noodles:

  • sliced Lebanese cucumber

  • Vietnamese mint

  • Thai basil

  • coriander

4. Cook the Black Garlic Prawns

Heat a small amount of olive oil or rice bran oil in a frying pan over medium heat.

Add the prawns and mashed Noosa Black Garlic Cloves.

Cook for 2–3 minutes, tossing gently until the prawns are just cooked through and fragrant.

5. Assemble and serve

Place the warm Black Garlic Prawns over the salad, ensuring the garlic-infused juices coat the noodles.

Sprinkle with toasted crushed cashews.

Drizzle generously with the Vietnamese dressing and toss lightly before serving.

Serve

Serve immediately while the prawns are warm and the salad remains crisp and fresh.

Serving Suggestions

This dish is perfect for:

  • light summer lunches

  • fresh weeknight dinners

  • entertaining with Asian-inspired flavours

  • healthy noodle bowls

Pair with a crisp Riesling, Sauvignon Blanc or chilled rosé.

Why Black Garlic Works in This Dish

Noosa Black Garlic Cloves add sweet, mellow garlic flavour and deep umami richness without the sharp bite of raw garlic.

Combined with fresh herbs, lime and fish sauce, it creates a beautifully balanced Vietnamese-style noodle salad with gourmet depth.

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