Friends and fellow culinary enthusiasts, allow me to introduce you to my latest creation: Rice Noodle Salad with Vietnamese Shrimp. This dish is a union of flavors, combining the tangy and savory tastes of Vietnam’s cuisine with the delightful texture of rice vermicelli noodles.
As a chef specializing in Vietnamese and Asian cuisine, I have crafted this recipe with meticulous attention to detail, ensuring that each ingredient is carefully measured and combined for the ultimate taste experience. And I must say, it has exceeded even my own expectations!
But don’t just take my word for it; let your taste buds be the judge. This dish features large, succulent shrimp flavored with fish sauce, garlic, and hot red pepper flakes, mixed with grated carrots, sliced cucumbers, scallions, and topped off with crunchy peanuts and fresh coriander and mint sprigs.
The rice vermicelli adds depth to the dish, giving it an intense umami flavor that perfectly balances out the heat from the shrimp. And with a touch of lime juice and sugar for acidity and sweetness, this noodle salad becomes simply irresistible.
So come on and give it a try – join me in creating a culinary adventure for your family or guests! Trust me; you won’t regret it.
Why You’ll Love This Recipe
Let me tell you why you’re going to fall in love with this Rice Noodle Salad with Vietnamese Shrimp recipe.
First of all, it’s loaded with flavor! The combination of fresh herbs like coriander, mint, and scallions paired with English cucumber and crunchy peanuts will leave your taste buds craving more. And let’s not forget about the succulent large shrimp that are seasoned with hot red pepper flakes, garlic cloves, and fish sauce. It’s like a party in your mouth!
Secondly, it’s a healthy option for lunch or dinner. This noodle salad is gluten-free and low in calories but still packs a punch with protein from the shrimp and fiber from the rice noodles.
Lastly, it’s an easy recipe to make. With just a few simple ingredients, you can create a restaurant-quality dish at home. Plus, it’s a versatile recipe that allows for substitutions and variations if you want to mix things up.
Overall, this Rice Noodle Salad with Vietnamese Shrimp recipe is a crowd-pleaser that will satisfy your cravings for flavor and nutrition all while being quick and easy to make. So what are you waiting for? Try it out for yourself!
- 1 pound large shrimp, peeled and deveined
- 1 large garlic clove, minced
- 1 tablespoon vegetable oil
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, grated
- 2 tbsp. fresh lime juice
- 1 hot red pepper, seeded and finely chopped or ¼ tsp. hot red pepper flakes
For the Salad:
- 8 oz. thin rice vermicelli noodles
- 2 scallions, thinly sliced on the diagonal
- 1 large English cucumber, peeled and cut into thin strips
- 1 coriander sprig with root intact (if available) or a handful of cilantro stems, plus 1/4 cup coarsely chopped cilantro leaves
- 1 mint sprig, plus 1/4 cup coarsely chopped mint leaves
- ½ cup unsalted roasted peanuts, coarsely chopped
Gather all ingredients before starting to make this dish to ensure easy and smooth preparation. For best results use fresh shrimp that has been peeled and deveined before using in the recipe. Crunchy peanuts and fresh herbs used for garnish adds a nice texture and flavor to the dish, so make sure you have them stored in your pantry beforehand.
The Recipe How-To
Now comes the fun part, cooking up this fabulous rice noodle salad with Vietnamese shrimp. Follow my detailed instructions to achieve the perfect result.
Step 1: Prep the Ingredients
First things first, let’s get all our ingredients ready. Arrange all your vegetables on your cutting board and start chopping away. Finely chop scallions into thin rounds, chillies into small pieces or finely chop them if you want a smoother dressing, slice cucumbers into bite-sized pieces with skins on or off. Peel and devein your large shrimp, pat them dry with a paper towel.
Step 2: Cook the Rice Noodles
Next, in a large pot of boiling water, cook vermicelli noodles according to package directions until soft yet still firm (al dente). Drain in a colander, rinse with cold water and drain again. Set aside.
Step 3: Cook the Shrimp
Now it’s time to cook your large shrimp. In a heated pan with some vegetable oil, add minced garlic cloves and sauté until fragrant for about a minute. Add in peeled, deveined shrimp along with hot red pepper flakes to taste and cook until lightly pink, about two minutes or so on each side. Squeeze some fresh lemon juice onto the shrimp and set aside.
Step 4: Make the Dressing
Moving on, we need to create that delicious Vietnamese dressing. Add all dressing ingredients into a jar or blender and shake or blend thoroughly.
Step 5: Assemble the Salad
Finally! The last step awaits! In a large serving bowl, toss together cooked rice noodles, scallions, sliced cucumbers, peanuts (roasted would be great!) and chopped coriander/mint sprigs. Add in cooked shrimp..
Step 6: Serve and Enjoy!
Then pour over the dressing and toss everything together until evenly coated. Serve your bowl of goodness packed with flavours!
Substitutions and Variations
Ahoy there! If you’re feeling adventurous and want to add some personal flair to the recipe, let me introduce you to my favorite part: substitutions and variations.
First, let’s talk about noodles. This recipe calls for rice vermicelli noodles, but if you don’t have any on hand, don’t despair! You can easily substitute them with rice stick or glass noodles. And if you’re feeling extra plucky, try using vermicelli rice noodles or even cold glass noodles for a refreshing twist on this classic Vietnamese dish.
If big, juicy shrimp isn’t your cup of tea (or should I say bowl of noodle salad), no problem! You can sub in some grilled chicken or pork instead. Or for all my vegetarian friends out there, swap out the shrimp for some crispy fried tofu or sautéed mushrooms.
Now, let me take a moment to gush about my favorite ingredient: fresh herbs. The recipe calls for coriander and mint, but feel free to add in some basil or cilantro for an extra burst of flavors. Don’t be shy with those herbs – they really bring this dish to life.
Lastly, the dressing is where you can really play around with flavors. If you like it tangy, add some extra lime juice (I won’t judge if you squeeze in an entire lemon). If you like it spicy, sprinkle in a pinch more red pepper flakes. And if you’re feeling wild, try adding a dash of sesame oil for that irresistible nutty flavor.
No matter what substitutions or variations you make, just remember to have fun with it! Cooking is all about creativity and making a dish truly your own – so don’t be afraid to get creative and add your own unique spin on this Vietnamese noodle salad.
Serving and Pairing
Ah, nothing beats a perfect pairing in the world of cuisine, it’s like fireworks in your taste buds! This rice noodle salad with Vietnamese shrimp is simply delightful on its own with its fresh ingredients and zesty sauce. But if you’re looking to go that extra mile and create a multisensory experience, let me give you a few ideas.
When serving your dish, you can top it off with some crushed peanuts for that extra crunchiness and nuttiness. Trust me; this trick will surely take your culinary skills up a notch! You can also add a sprig of coriander or mint to provide both color and flavor. It’s like adding the final touch to a painting!
Pairing-wise, a glass of Sauvignon Blanc or Pinot Gris will complement the dish well, especially if you prefer white wine. The acidity in wine cuts through the richness of the sauce beautifully while the sweetness balances out the heat from hot red pepper flakes. If wine is not your cup of tea, try some iced tea or lemonade instead. The citrusy flavor from both beverages paired with this dish’s tangy sauce will leave your taste buds singing praises.
If you’re looking to add something more hearty to your meal, make some grilled chicken or lemongrass shrimp on skewers and serve them alongside the rice noodle salad. It’s like having an entire Vietnamese feast in one meal.
So what are you waiting for? Go ahead and serve your guests (or yourself!) this mouth-watering dish paired with any one of these options for an unforgettable culinary experience!
Make-Ahead, Storing and Reheating
Now, let’s talk about make-ahead, storing, and reheating of our scrumptious Rice Noodle Salad with Vietnamese Shrimp recipe.
We all have those days when we crave a wholesome meal but lack the energy to go through every single step of the cooking process to prepare it. Well, the good news is that this dish holds up very well even when prepared ahead of time. To achieve this, I’d advise you to keep the noodles separate from the vegetables and dressing. This way, they don’t turn soggy.
If you choose to store your noodles separately and want to reuse them at a later time, all you need to do is boil some water in a pot and add your cooked noodles until they heat up thoroughly. Once heated, add them to your salad bowl, then top it off with vegetables, shrimp, and dressing. Easy peasy!
When it comes to storing the leftovers of this delicacy, make sure you place them in an airtight container before refrigerating. The salad can last up to three days if stored appropriately.
To reheat your leftovers, put your noodle salad into a microwave-safe dish and heat for 45 seconds or until warm enough. If you find that it’s necessary to add some moisture back into the dish after reheating, drizzle some lime juice over the salad and toss lightly.
Always remember: It’s crucial not to overheat your salad as it may cause the shrimp and vegetables to lose their crunch and freshness!
Tips for Perfect Results
Now that we have the list of ingredients and the steps for preparing the perfect Rice Noodle Salad with Vietnamese Shrimp Recipe, let’s dive into some tips that will guarantee you an excellent outcome!
To begin with, if you’re cooking the shrimp and want them to have crispy edges, make sure not to overcrowd the pan. Overcrowding can cause the temperature of the pan to drop, causing the shrimp to steam instead of searing. Cook them in batches if needed.
Another recommendation when cooking shrimp is to be mindful of their size. If you’re using large shrimp, keep in mind that they will need more time to cook through than smaller ones. Conversely, if you’re using small shrimps or prawns, there’s no need to let them sit for too long on the heat source; they cook up fast.
When it comes to measuring and mixing ingredients for the salad dressing in a bowl or jar, it’s essential to whisk or shake well until all everything incorporates nicely. The sugar may take some time to dissolve entirely in vinegar and other liquids, but persistence will undoubtedly result in a smooth dressing.
It would be best, similarly when prepping vegetables like cucumbers and carrots or finely slicing scallions, mint, coriander or any other herbs needed for assembling the noodle salad once plated. Consistency in shape matters when trying to create a visually appealing dish.
Make sure to drain any extra water from rice noodles after cooking and rinse them under cold running water as this helps stop them from clumping together.
The addition of roasted peanuts adds crunchiness while enhancing the flavour of our noodle salad dish. Don’t skip it! If you’re short on peanuts or allergic substitute them with chopped almonds or cashews would do just fine.
Finally, presentation matters too! When plating your Rice Noodle Salad with Vietnamese Shrimp Recipe, feel free to get creative with sprinkle vegetables and herbs over the shrimp, add a drizzle of more dressing dressing on plate’s corners (or serve dressing on the side) and final touch of lime wedges or lemon. Feel free to add seared chicken or tofu, grilled shrimp or even cooked vermicelli with individual style – Thai, Vietnamese or Lao!
In conclusion, this Vietnamese Shrimp Rice Noodle Salad is the perfect recipe for those looking to take a culinary journey to Southeast Asia. With its fresh and vibrant flavors, this dish is perfect for any occasion – be it a warm summer day or a cozy winter evening.
From the aromatic herbs to the juicy shrimp and tangy dressing, every ingredient harmoniously complements each other, creating a balanced and flavorful noodle salad.
The recipe is incredibly versatile and can be modified according to your taste preferences or dietary restrictions. Whether you decide to substitute the shrimp with chicken, tofu, or even make it vegan by omitting the fish sauce, this dish will still taste just as delicious.
Furthermore, it’s easy to prepare, stores well in the fridge for days, and can be enjoyed both hot or cold. Gather your friends and family around, and treat them to a refreshing and exotic meal that will transport their senses straight to Vietnam.
So why not give this Vietnamese Shrimp Rice Noodle Salad a try? I guarantee you won’t regret it – this noodle bowl might become your new favorite recipe!
Rice Noodle Salad With Vietnamese Shrimp Recipe
- 1/3 cup fish sauce, Viet Huong three crabs brand
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 1 1/2 tablespoons fresh lime juice
- 3 garlic cloves, minced
- 1/2 teaspoon hot red pepper flakes
- 1 lb large shrimp
- 1 tablespoon salt
- 1/2 lemon
- 1 English cucumber
- 4 scallions
- 1 lb flat rice noodles
- 1 mint sprig, fresh
- 1/2 coriander sprig, fresh
- 2 tablespoons peanuts, chopped
- In a bowl stir together fish sauce, vinegar, sugar, lime juice, garlic and pepper flakes until sugar is dissolved. Chill covered for 1 hour.
- Shell and devein shrimp. In a large saucepan of salted boiling water, cook shrimp with salt and lemon 2 minutes, or until just barely cooked through. In a colander, drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2 inch pieces and cut pieces lengthwise into julienne strips.
- In a bowl, soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle, bring 3 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander, rinse under cold water to stop cooking. Drain well and with scissors cut into 4-inch lengths.
- Divide noodles, shrimp, vegetables and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.