Vietnamese Noodle Salad
This vibrant Vietnamese noodle salad layers springy rice vermicelli with juicy seared shrimp, crunchy vegetables, and a tangy nuoc cham dressing. It’s a no-fuss, make‑ahead meal that’s perfect for warm evenings or quick lunches.
Equipment
- Large Pot
- Skillet
- Colander
- Small Mixing Bowl
Ingredients
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice about 1 lime
- 2 tablespoons water
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1 Thai chili thinly sliced (optional)
- 8 ounces rice vermicelli noodles
- 12 ounces large shrimp peeled and deveined
- 2 medium carrots julienned
- 1 English cucumber halved lengthwise and sliced
- 1 cup bean sprouts
- 1 cup fresh mint leaves loosely packed, torn
- 1 cup fresh cilantro leaves loosely packed
- ½ cup Thai basil leaves loosely packed
- ¼ cup roasted peanuts chopped
- neutral oil for searing
Instructions
- Cook the rice vermicelli according to the package (usually 3–4 minutes in boiling water). Drain and rinse under cold water until cool. Toss with a tiny drizzle of neutral oil and set aside.
- In a small bowl, whisk together fish sauce, lime juice, water, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves.
- Pat shrimp dry. Heat a drizzle of oil in a skillet over medium‑high heat. Add shrimp in a single layer, season lightly with salt, and sear for about 1½ minutes per side until pink and just firm. Remove from heat.
- While shrimp cool, julienne carrots, slice cucumber, rinse bean sprouts, and roughly chop or tear the herbs.
- Arrange the noodles on a platter or divide among bowls. Top with shrimp, carrots, cucumber, bean sprouts, and herbs. Drizzle with nuoc cham and sprinkle with chopped peanuts. Serve immediately or chill for 10 minutes for a colder salad.
Notes
Storage: Store noodles, shrimp, vegetables, and dressing in separate airtight containers in the fridge for up to 3 days. Assemble just before serving.
Reheating: This salad is best served cold or at room temperature. If you prefer warm shrimp, quickly reheat in a pan and let cool slightly before adding.
Best Tips: Rinse vermicelli thoroughly to prevent sticking. Under-cook shrimp slightly so residual heat finishes them perfectly. Prepare extra dressing for serving on the side.
Variations: Replace shrimp with grilled chicken or tofu. Use a soy-lime dressing for a vegetarian version. Add shredded cabbage or bell pepper for extra crunch.