Vietnamese Rice Noodle Shrimp Salad
Vietnamese Rice Noodle Shrimp Salad
Ingredients
- 500 grams shrimp, raw weight
- 50 grams vermicelli noodles, dry weight
- 1 cucumber, thinly sliced
- 1 iceberg lettuce
- 1/2 red onion
- 1/2 carrot, thinly sliced
- sprigs mint
- cilantro
- 4 tablespoons crispy shallots/onions
- 1 lime
- cooking spray, as needed
For the Fish Sauce Dressing
- 1 cup fish sauce
- 4 tablespoons white vinegar
- 6 tablespoons sweetener of choice
- 2 cups warm water
- 4 tablespoons minced garlic
- 2 Thai chilis, minced
For the Lemongrass Shrimp
- 3 tablespoons soy sauce
- 2 tablespoons chopped lemongrass
- 1 tablespoon garlic, minced
- 1/2 tablespoon oyster sauce
- 10 grams honey
- 2 tablespoons sweetener
- 1 tablespoon fish sauce
Instructions
- 1
Thinly slice the cucumber, iceberg lettuce, red onion, and carrots. Set aside.
⏱️ 10 min
- 2
Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking, then set aside.
⏱️ 5 min
- 3
To make the Fish Sauce Dressing, combine fish sauce, white vinegar, sweetener of choice, warm water, minced garlic, and Thai chilis in a bowl. Stir until the sweetener is dissolved. Adjust chili quantity to your spice preference.
⏱️ 5 min
- 4
In a separate bowl, combine soy sauce, chopped lemongrass, minced garlic, oyster sauce, honey, sweetener, and fish sauce for the lemongrass shrimp sauce. Mix well.
⏱️ 3 min
- 5
Heat a pan over medium-high heat and spray with cooking spray. Add the lemongrass and garlic (from the lemongrass shrimp sauce ingredients) and cook until fragrant, about 1-2 minutes. Add the shrimp to the pan and cook until fully cooked through, about 2-3 minutes per side, depending on size. Remove the shrimp from the pan and set aside.
⏱️ 5 min
- 6
Pour the remaining lemongrass shrimp sauce into the same pan and reduce until the sauce has caramelized, about 2-3 minutes. Return the cooked shrimp to the pan and toss to coat evenly with the caramelized sauce.
⏱️ 3 min
- 7
To assemble the salad, divide the cooked vermicelli noodles, sliced vegetables (cucumber, iceberg lettuce, red onion, carrot), and lemongrass shrimp into serving bowls. Garnish with fresh cilantro, mint sprigs, and crispy shallots/onions. Drizzle generously with the prepared Fish Sauce Dressing and serve with lime wedges.
⏱️ 9 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Rice Noodle Shrimp Salad
- 500 grams shrimp, raw weight
- 50 grams vermicelli noodles, dry weight
- 1 cucumber, thinly sliced
- 1 iceberg lettuce
- 1/2 red onion
- 1/2 carrot, thinly sliced
- sprigs mint
- cilantro
- 4 tablespoons crispy shallots/onions
- 1 lime
- cooking spray, as needed
For the Fish Sauce Dressing
- 1 cup fish sauce
- 4 tablespoons white vinegar
- 6 tablespoons sweetener of choice
- 2 cups warm water
- 4 tablespoons minced garlic
- 2 Thai chilis, minced
For the Lemongrass Shrimp
- 3 tablespoons soy sauce
- 2 tablespoons chopped lemongrass
- 1 tablespoon garlic, minced
- 1/2 tablespoon oyster sauce
- 10 grams honey
- 2 tablespoons sweetener
- 1 tablespoon fish sauce
Instructions
- 1
Thinly slice the cucumber, iceberg lettuce, red onion, and carrots. Set aside.
⏱️ 10 min - 2
Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking, then set aside.
⏱️ 5 min - 3
To make the Fish Sauce Dressing, combine fish sauce, white vinegar, sweetener of choice, warm water, minced garlic, and Thai chilis in a bowl. Stir until the sweetener is dissolved. Adjust chili quantity to your spice preference.
⏱️ 5 min - 4
In a separate bowl, combine soy sauce, chopped lemongrass, minced garlic, oyster sauce, honey, sweetener, and fish sauce for the lemongrass shrimp sauce. Mix well.
⏱️ 3 min - 5
Heat a pan over medium-high heat and spray with cooking spray. Add the lemongrass and garlic (from the lemongrass shrimp sauce ingredients) and cook until fragrant, about 1-2 minutes. Add the shrimp to the pan and cook until fully cooked through, about 2-3 minutes per side, depending on size. Remove the shrimp from the pan and set aside.
⏱️ 5 min - 6
Pour the remaining lemongrass shrimp sauce into the same pan and reduce until the sauce has caramelized, about 2-3 minutes. Return the cooked shrimp to the pan and toss to coat evenly with the caramelized sauce.
⏱️ 3 min - 7
To assemble the salad, divide the cooked vermicelli noodles, sliced vegetables (cucumber, iceberg lettuce, red onion, carrot), and lemongrass shrimp into serving bowls. Garnish with fresh cilantro, mint sprigs, and crispy shallots/onions. Drizzle generously with the prepared Fish Sauce Dressing and serve with lime wedges.
⏱️ 9 min