Prawn, mango and pineapple salad with nuoc cham dressing

Angie Hong was kind enough to share this treasured family recipe with us.

A real crowd pleaser, this salad uses summer fruits at their best, and is always a popular dish on the Hong family Christmas table. 



1 cup of sugar

1 cup of hot water

1 cup of white vinegar 

1 cup of fish sauce

1 tsp chopped fresh garlic 

1 tsp chopped fresh red chillies 


1 pineapple, peeled and cut into 2.5 cm round slices 

4 mango cheeks, diced

2 cups peeled, cooked prawns

Handful of fresh Vietnamese mint leaves, shredded 


  • Combine all of the dressing ingredients and stir until the sugar is dissolved 
  • Add dressing to prawns along with half the mint, stir
  • Sprinkle each slice of pineapple with a little bit of sea salt
  • To assemble add a layer of mango, then prawns, and garnish with remaining mint

We can't wait to bring both Angie and Dan Hong to town for Monday Family Dinner. They'll be joined by Australia’s first families of hospitality as they give you a rare chance to enjoy the food they all cook at home for the ones they love.