Vietnamese shrimp salad is a light meal packed with bold flavors and serious crunch. A traditional rice noodle salad loaded with seared shrimp, crisp vegetables, and an irresistible nuoc cham sauce. This post is sponsored by Terra d’Oro Winery. All opinions are my own.
Vietnamese shrimp salad is a one-bowl meal that’s bursting with exotic flavors. It’s a light entree that packs a flavorful punch. Inspired by one of my favorite restaurant meals to order, a bowl of rice vermicelli noodles.
Traditionally served with barbecued beef or pork meats, although for this recipe I seared jumbo shrimp (prawns) that were marinated in a savory sauce. This shrimp salad is loaded with layers of fresh vegetables and served with a popular Vietnamese nuoc cham dipping sauce. Grab some chopsticks and a generous glass of Rosé wine and enjoy!
How to make vietnamese shrimp salad
A satisfying Vietnamese shrimp salad makes the seafood the star while being complemented with a myriad of fresh vegetables and light rice noodles. What makes each bite irresistible is the sweet and slightly spicy sauce.
The thin vermicelli rice noodles or bún comes in small dried bundles. The noodles are translucent in appearance and cook very quickly. They soak in hot boiled water for just a few minutes until tender and then rinsed with cold water to stop the cooking process. The rice noodles should be cool when served with the other salad components.
The shrimp marinate in a combination of robust Asian flavors. Soy sauce, fish sauce, lime juice, garlic, honey, lemongrass and a special ingredient, some Rosé wine. Did you know the alcohol in the wine can help improve the flavor infusion of the marinade? Just a little bit makes a difference in improving the taste.
Terra d’Oro 2017 Rosé is the perfect match for this shrimp salad dish because of its extraordinary balance of fruit, savory, acid and mineral notes. The wine’s mandarin orange and subtle orange blossom aromas compliment the flavors of the marinade beautifully and infuse into the shrimp.
The marinated shrimp cook in a hot skillet on the stovetop or barbecue on the grill for warmer days. The honey in the marinade and high heat helps create a beautiful crust on each piece. The marinade can even be used for chicken, beef, or pork if you want to switch up the proteins.
Any chance I get, I love to add colorful vegetables to recipes. The base of this salad is thinly sliced romaine lettuce, topped with bean sprouts, shredded carrots, crisp cucumbers. If you have a chance to pickle the cucumbers, that will take the flavor to the next level! The Vietnamese bún salad is commonly served with crunchy egg rolls, so if you also have time, make sure to add it to the dish.
I love being able to pair the right varietal of wine to my recipes so that the flavors carry over from the bottle into the dish. Each bottle of Terra d’Oro 2017 Rosé is made from hand-picked Grenache and Nebbiolo grapes, grown in Amador County. The grapes are gently pressed with minimal skin contact to reveal a delicate blush pink color. It’s gorgeous!
As you enjoy each bite, the medium-bodied and off-dry wine complements the meal, especially the exotic Asian ingredients. Each sip bursts with citrus, strawberry, baking spice, and mineral notes, heightened by grapefruit, watermelon and cantaloupe aromas. The crunchy salad and the crisp glass of Rosé work harmoniously together to satisfy the taste buds, it’s a dream pairing!
More salad recipes
Wine’s role in marinating foods
Not only does wine bring instant pleasure to the consumer, it has benefits in cooking which should also be highlighted. Alcohol enhances the flavors of food by improving flavor perception. The volatile aromas quickly move to the nose, carrying the unique attributes of the grapes to your senses. The alcohol in the wine can bond with the water and fat in marinades which can then penetrate more deeply into the meat or seafood protein cells for better marination and flavor.
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Vietnamese Shrimp Salad with Noodles
- 1 pound jumbo shrimp, 16/20 size, peeled and deveined
- 2 tablespoons vegetable oil, divided
- ¼ cup rose wine
- 5 tablespoons fish sauce, divided
- 1 tablespoon soy sauce
- ¼ cup lime juice, divided
- 6 tablespoons honey, divided
- 1 tablespoon minced garlic, divided
- 2 tablespoons lemongrass, thinly sliced
- 1 tablespoon rice vinegar
- ¼ cup water
- 1 thai chili, minced
- 8 ounces thin rice noodles
- 8 cups romaine lettuce, ¼-inch thick slices
- 1 cup shredded carrots
- 1 cup english cucumber, thinly sliced 2-inch long pieces
- 1 cup bean sprouts
- ½ cup cilantro leaves
- ½ cup mint leaves
- ½ cup basil leaves
- ¼ cup green onions, thinly sliced
- ¼ cup roasted peanuts, chopped
- In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.
- Allow shrimp to marinate for 15 minutes, stirring occasionally.
- In a small bowl whisk together ¼ cup fish sauce, 2 tablespoons lime juice, ¼ cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.
- Taste and add 1 to 2 tablespoons of water if needed, then set nuoc cham sauce aside.
- In a medium-sized pot bring enough water to cover the rice noodles to a boil.
- Turn heat off and add in noodles, allow to sit until tender, 3 minutes.
- Remove noodles and transfer to a colander and rinse with cool water. Set aside.
- Heat a large skillet over high heat.
- Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.
- Sear shrimp until a brown crust is formed, about 1 to 2 minutes.
- Flip and cook until no longer translucent, about 1 minute.
- Transfer shrimp to a plate.
- Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.
- Serve nuoc cham sauce on the side.
- Makes: 1 cup Nuoc Cham sauce.
- MAKE IT GLUTEN-FREE: Substitute soy sauce for gluten-free tamari.
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