Tom Xao Toi (Vietnamese Garlic Prawns with Nuoc Cham)
Plump prawns seared in garlic with a sticky glaze and served with a tangy dipping sauce.
Made with Nuoc cham (Vietnamese dipping sauce) and All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns dry. Heat the oil in a large frying pan over a high heat.
- 2
Add the garlic and fry for 15 seconds, then add the prawns in a single layer.
0 min 15 s - 3
Cook for 2 minutes without moving, then turn and cook for 1 minute until pink and opaque all the way through.
3 min - 4
Pour in 50 ml of your ready made all purpose stir fry sauce (see the base recipe) and toss for 30 seconds until sticky.
0 min 30 s - 5
Serve the prawns on the vermicelli with cucumber and mint, with 60 ml of your ready made nuoc cham (see the base recipe) for dipping or spooning over.
Tips
- Dry prawns brown better than wet ones.
- Do not overcook. They go rubbery.
- Nuoc cham brings acid and freshness to balance the sticky prawns.
Storing and freezing
Best eaten immediately. Chill leftovers within 1 hour and use within 1 day. Reheat gently.
Questions
Can I use frozen prawns?
Yes. Defrost fully in the fridge and pat dry.
Can I serve it without noodles?
Yes. Serve with rice or in lettuce cups.
Is it gluten free?
Yes, if your fish sauce and tamari are gluten free.
More made with nuoc cham (vietnamese dipping sauce)
Thit Heo Quay (Vietnamese Crispy Roast Pork Belly)
DFEFNFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFCold Pad Thai Noodle Salad with Chilli Prawns
GFDFEFTom Nuong Xa (Lemongrass Grilled Prawns)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.