Vietnamese Noodle Salad Shrimp: A Refreshing & Easy Recipe

Vietnamese Noodle Salad Shrimp: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Vietnam! This isn’t just a salad; it’s a symphony of flavors and textures, a refreshing escape from the ordinary that you can whip up in your own kitchen.

Vietnamese cuisine is renowned for its delicate balance of sweet, sour, salty, and umami, and this noodle salad perfectly embodies that philosophy. While the exact origins are debated, variations of noodle salads have been enjoyed throughout Southeast Asia for centuries, often featuring fresh herbs, vegetables, and a light, flavorful dressing. This particular version, with succulent shrimp, is a modern favorite, offering a delightful protein boost to this already satisfying dish.

What makes Vietnamese Noodle Salad Shrimp so irresistible? It’s the harmonious blend of tender rice noodles, crisp vegetables like cucumbers and carrots, fragrant herbs like mint and cilantro, and perfectly cooked shrimp, all drizzled with a tangy and slightly sweet nuoc cham dressing. The combination is simply divine! People adore this salad because it’s light yet filling, healthy, and incredibly easy to customize to your liking. Whether you’re looking for a quick weeknight dinner or a refreshing lunch option, this Vietnamese Noodle Salad Shrimp is guaranteed to become a new staple in your recipe repertoire. So, let’s get cooking!

this Recipe

Ingredients:

• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• For the Noodles:
• 8 ounces rice vermicelli noodles
• For the Vegetables:
• 1 cup shredded carrots
• 1 cup shredded cucumber
• 1 cup bean sprouts
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/4 cup chopped peanuts, for garnish
• 1/4 cup fried shallots, for garnish (optional)
• 1 small red onion, thinly sliced (optional)
• For the Nuoc Cham Dressing:
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup water
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 red chili, finely chopped (optional)

Preparing the Shrimp:

1. First, let’s get the shrimp ready. Pat the shrimp dry with paper towels. This helps them get a nice sear when we cook them.
2. In a medium bowl, toss the shrimp with olive oil, minced garlic, red pepper flakes (if using), salt, and pepper. Make sure the shrimp are evenly coated with the seasonings.
3. Heat a large skillet or wok over medium-high heat. Once the skillet is hot, add the shrimp in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. If necessary, cook the shrimp in batches.
4. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
5. Remove the shrimp from the skillet and set aside to cool slightly.

Cooking the Noodles:

1. Now, let’s cook the rice vermicelli noodles. Bring a large pot of water to a boil.
2. Add the rice vermicelli noodles to the boiling water and cook according to the package directions. This usually takes about 3-5 minutes. The noodles should be tender but still slightly firm.
3. Once the noodles are cooked, drain them immediately and rinse them under cold water to stop the cooking process. This also helps prevent the noodles from sticking together.
4. Set the noodles aside to drain completely. You can toss them with a little bit of oil to prevent them from sticking if you’re not using them right away.

Making the Nuoc Cham Dressing:

1. While the shrimp and noodles are cooking, let’s prepare the Nuoc Cham dressing. This dressing is the heart and soul of the dish, so it’s important to get the balance of flavors just right.
2. In a small bowl, whisk together the fish sauce, lime juice, water, sugar, minced garlic, and chopped red chili (if using).
3. Taste the dressing and adjust the ingredients as needed. You may want to add more lime juice for tanginess, more sugar for sweetness, or more fish sauce for saltiness. The dressing should be a balance of sweet, sour, salty, and spicy.
4. Set the dressing aside. The flavors will meld together as it sits.

Assembling the Salad:

1. Now comes the fun part: assembling the salad! In a large bowl, combine the cooked rice vermicelli noodles, shredded carrots, shredded cucumber, bean sprouts, chopped mint, chopped cilantro, and chopped basil.
2. Add the cooked shrimp to the bowl.
3. Pour the Nuoc Cham dressing over the salad. Start with about half of the dressing and toss everything together gently to coat. Add more dressing as needed, to taste.
4. Transfer the salad to individual serving bowls.
5. Garnish with chopped peanuts and fried shallots (if using). You can also add thinly sliced red onion for extra flavor and crunch.
6. Serve immediately and enjoy! This salad is best enjoyed fresh.

Tips and Variations:

Here are some tips and variations to make this Vietnamese noodle salad your own:

• Protein: Feel free to substitute the shrimp with other proteins, such as grilled chicken, pork, or tofu.
• Vegetables: You can add other vegetables to the salad, such as bell peppers, lettuce, or shredded cabbage.
• Spice Level: Adjust the amount of red chili in the Nuoc Cham dressing to control the spice level. You can also add a few drops of sriracha for extra heat.
• Sweetness: If you prefer a sweeter dressing, add more sugar to the Nuoc Cham.
• Acidity: If you prefer a more tangy dressing, add more lime juice to the Nuoc Cham.
• Noodles: If you can’t find rice vermicelli noodles, you can substitute them with other types of noodles, such as soba noodles or glass noodles.
• Make-Ahead: You can prepare the individual components of the salad ahead of time, such as cooking the shrimp, cooking the noodles, and making the dressing. Store them separately in the refrigerator and assemble the salad just before serving. However, it’s best to add the dressing right before serving to prevent the noodles from becoming soggy.
• Vegan Option: To make this salad vegan, substitute the fish sauce in the Nuoc Cham dressing with soy sauce or tamari. You can also use tofu instead of shrimp.
• Peanut Allergy: If you have a peanut allergy, you can omit the peanuts or substitute them with other nuts, such as cashews or almonds.
• Fried Shallots: Fried shallots add a delicious crunch and flavor to the salad. You can find them at most Asian grocery stores. If you can’t find them, you can make your own by thinly slicing shallots and frying them in oil until golden brown.
• Herbs: Don’t be afraid to experiment with different herbs. Besides mint, cilantro, and basil, you can also add Vietnamese coriander (rau ram) or perilla (tia to) for a more authentic flavor.
• Serving Suggestions: This Vietnamese noodle salad is a great light meal on its own. You can also serve it as a side dish with grilled meats or spring rolls.

Storing Leftovers:

If you have any leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days. Keep in mind that the noodles may absorb the dressing over time, so the salad may become a bit soggy. You can add a little bit of fresh dressing before serving to freshen it up.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 400-500 per serving
• Protein: 25-30 grams
• Carbohydrates: 50-60 grams
• Fat: 15-20 grams

Enjoy this delicious and refreshing Vietnamese noodle salad! I hope you find this recipe helpful and easy to follow. Let me know in the comments if you have any questions or suggestions. Happy cooking!

Conclusion:

This Vietnamese Noodle Salad with Shrimp is truly a culinary adventure you don’t want to miss! It’s a vibrant explosion of fresh flavors and textures that will transport you straight to the bustling streets of Vietnam. The combination of tender rice noodles, crisp vegetables, aromatic herbs, and succulent shrimp, all tossed in a tangy and savory dressing, is simply irresistible. It’s light yet satisfying, making it the perfect meal for a warm day or any time you’re craving something refreshing and delicious.

But what truly sets this recipe apart is its versatility. While the recipe calls for shrimp, feel free to experiment with other proteins. Grilled chicken or pork would be fantastic additions, or even tofu for a vegetarian option. You can also customize the vegetables to your liking. Add some shredded carrots, bean sprouts, or even some thinly sliced bell peppers for extra crunch and color.

Serving Suggestions and Variations

For a complete meal, I love serving this Vietnamese Noodle Salad with Shrimp alongside some crispy spring rolls or a side of grilled lemongrass chicken. It’s also a great dish to bring to potlucks or picnics, as it travels well and is always a crowd-pleaser.

If you’re looking to spice things up, add a pinch of red pepper flakes to the dressing or serve with a side of sriracha. For a creamier dressing, try adding a tablespoon of peanut butter or tahini. And if you’re short on time, you can use pre-cooked shrimp or even rotisserie chicken.

Don’t be afraid to get creative and make this recipe your own! The beauty of Vietnamese cuisine is its adaptability and the endless possibilities for flavor combinations.

Why You Should Try This Recipe

I know there are countless recipes out there, but I truly believe this Vietnamese Noodle Salad with Shrimp is special. It’s not just a meal; it’s an experience. It’s a celebration of fresh ingredients, bold flavors, and the joy of cooking. It’s also surprisingly easy to make, even for beginner cooks. The most time-consuming part is prepping the vegetables, but once that’s done, it all comes together in a matter of minutes.

And let’s not forget about the health benefits! This salad is packed with vitamins, minerals, and antioxidants from all the fresh vegetables and herbs. It’s also a great source of lean protein from the shrimp. So you can indulge in this delicious meal guilt-free!

I’ve made this recipe countless times, and it’s always a hit with my family and friends. I’m confident that you’ll love it too.

So, what are you waiting for? Grab your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This Vietnamese noodle salad shrimp recipe is a guaranteed winner!

I’m so excited for you to try this recipe and experience the magic of Vietnamese cuisine. Once you do, please come back and share your thoughts in the comments below. I’d love to hear about your experience and any variations you tried. Happy cooking!