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Vietnamese Rice Noodles with Grilled Lemongrass Prawns Thai Basil & Peanuts

Serves 4-6
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Chef Brian Streeter's recipe of warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this meal. It's the making an especially refreshing summer supper, accompanied by Cakebread Cellars Chardonnay.


1 lb. large prawns
1 1/2 T. lemongrass, minced
1 T. sugar
2 T. fish sauce
1 T. peanut oil

4 oz. dried rice vermicelli noodles
1/2 head leaf lettuce, shredded
1/2 english cucumber, peeled and julienned
4 oz. bean sprouts
1/4 c. Thai basil
1/4 c. mint
1/4 c. roasted peanuts, chopped

Dipping Sauce:
shrimp shells (reserved from above)
1 c. water
3 T. fish sauce
1 T. sugar
1 T. lime juice
1 Serrano chili, chopped


Peel and de-vein the prawns, saving the shells for the dipping sauce. Combine the lemongrass, sugar, fish sauce and peanut oil and pour over the prawns. Refrigerate and allow to marinate for 20 minutes.

Prepare the grill and when coals are hot, grill prawns over the hottest part of the grill. Cook on both sides until pink and lightly charred.

Rice Noodles:

Cook the rice noodles according directions on package. Drain, run under cold running water and set aside. Combine the shredded lettuce, bean sprouts and cucumber and reserve.

Dipping Sauce:

To make the dipping sauce, place the shrimp shells in a small saucepan and cover with cold water. Bring to a boil and simmer for 15 minutes. Strain through a fine mesh strainer and measure out a half cup of broth. Add the remaining ingredients and place in a serving bowl with a spoon.

To Serve:

To serve, arrange a bed of the lettuce mixture in individual bowls or plates, set the noodles in the center and top with four or five of the prawns, the chopped herbs and peanuts. Pass the sauce at the table to allow each guest to season the noodles to his own taste.

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