Vietnamese Prawn Bao Buns & DIY Nuoc Cham
with Sesame Veggies & Corn Cob
- Gluten
- Soy
- Wheat
- Fish
- Crustaceans
- Eggs
- Sesame
- May contain traces of allergens
- Soy
- Milk
Bring those delicious Vietnamese-style flavours into the comfort of your home with these Asian-BBQ spiced prawn bao buns that are sure to get the tick of approval. With sesame veggies, charred corn cob and a DIY nuoc cham, these fluffy bao buns are bursting with flavour in every bite.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1 packet
Coriander
1
Corn
1
Cucumber
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1
Garlic
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Lemon
1
Long Chilli
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
white sugar (pantry staple)
2 tbs
hot water
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Cut corn cobs in half. Place on a lined oven tray. ā¢ Drizzle with olive oil and season with salt and toss to coat. ā¢ Roast until tender and slightly charred, 15-20 minutes.
ā¢ Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons, stopping when you reach the seeds in the centre.. ā¢ Finely chop garlic and long chilli (if using). Slice lemon into wedges. ā¢ In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add prawns, tossing to coat.
ā¢ When corn has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
ā¢ While prawns are cooking, in a small heatproof bowl, combine chilli, garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. ā¢ Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined. TIP: Some like it hot, but if you donāt just hold back on the chilli.
ā¢ Place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). ā¢ Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
ā¢ In a medium bowl, combine cucumber, carrot, sesame dressing and a squeeze of lemon juice, tossing to combine. Season to taste. ā¢ Uncover bao buns, then gently halve. Fill with Vietnamese prawns and some sesame veggies. ā¢ Serve with charred corn cob, DIY nuoc cham and any remaining sesame veggies and lemon wedges. Tear over coriander. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many found it delicious, with a lovely mix of tastes and textures. Some felt the nuoc cham lacked flavour and suggested adding extra chilli for more kick.
- Ease of prep:Ā Quick to make and easy to follow instructions, though some found it required more prep time. Using an air fryer for the corn can speed up cooking.
- Suggestions:Ā Try roasting corn with a sprinkle of the spice mix for extra flavour. Consider serving extra prawns and salad on the side for a more substantial meal.
- Portions:Ā Several customers wished for more prawns or buns to balance the filling-to-bun ratio. Some found it more like a snack than a full meal.
