Vietnamese Shrimp Salad with Noodles
Yield: 4 servings
Calories: 350kcal
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.
Ingredients
- 1 pound (454 g) jumbo shrimp, 16/20 size, peeled and deveined
- 2 tablespoons (30 ml) vegetable oil, divided
- ¼ cup (60 ml) rose wine
- 5 tablespoons (90 ml) fish sauce, divided
- 1 tablespoon (15 ml) soy sauce
- ¼ cup (60 ml) lime juice, divided
- 6 tablespoons (90 ml) honey, divided
- 1 tablespoon (18 g) minced garlic, divided
- 2 tablespoons (18 g) lemongrass, thinly sliced
- 1 tablespoon (15 ml) rice vinegar
- ¼ cup (60 ml) water
- 1 thai chili, minced
- 8 ounces (227 g) thin rice noodles
- 8 cups (290 g) romaine lettuce, ¼-inch thick slices
- 1 cup (78 g) shredded carrots
- 1 cup (98 g) english cucumber, thinly sliced 2-inch long pieces
- 1 cup (58 g) bean sprouts
- ½ cup (15 g) cilantro leaves
- ½ cup (15 g) mint leaves
- ½ cup (15 g) basil leaves
- ¼ cup (11 g) green onions, thinly sliced
- ¼ cup (33 g) roasted peanuts, chopped
Special Equipment
Instructions
- 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.
Notes
- Makes: 1 cup Nuoc Cham sauce.
- MAKE IT GLUTEN-FREE: Substitute soy sauce for gluten-free tamari.
Nutrition
Calories: 350kcal | Carbohydrates: 24g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 227mg | Sodium: 2554mg | Potassium: 136mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6200IU | Vitamin C: 43.7mg | Calcium: 120mg | Iron: 4mg
Recipe Link