Mouth-Watering Noodle Salad with Exotic Lemongrass Shrimp
Hey there foodies, it’s your boy Gary and I’m here to share with you an amazing Vietnamese noodle salad recipe that’s perfect for a refreshing meal on a hot summer day. This recipe is bursting with fresh ingredients like cilantro, roasted peanuts, basil, Thai basil, mint leaf, cucumbers, bean sprouts, romaine lettuce and green leaf lettuce – all combined in perfect harmony to create a flavor explosion in every bite.
But that’s not all, we also have succulent lemongrass shrimp as the star of the dish. Picture perfectly grilled shrimp infused with aromatic lemongrass and garlic flavors. Not only does this shrimp take center stage for its taste, but it also adds a pop of color to your already-stunning Vietnamese noodle salad.
I guarantee you’ll want to give this delicious and healthy dish a try at home. It’s easy to make and you don’t need any special equipment or advanced cooking skills to nail it. So get ready to impress your family or guests with an authentic and appetizing Vietnamese feast that will leave everyone asking for seconds!
Why You’ll Love This Recipe
Hey there, fellow foodies! I’m thrilled to introduce you to my latest culinary masterpiece – Vietnamese Noodle Salad with Lemongrass Shrimp! Trust me, once you try this recipe, you’ll absolutely fall in love with it.
Firstly, this dish boasts a harmonious balance of flavors that perfectly encapsulate the essence of Vietnamese cuisine. Imagine juicy shrimp coated in fragrant lemongrass sauce, paired with soft and chewy vermicelli noodles complemented by an array of fresh herbs and crunchy veggies. The combination is simply divine – savory, tangy, and flavorful all at once!
But that’s not all – this dish is also incredibly versatile. You can customize it to your liking, adding your favorite veggies like carrots or red peppers or even substituting to make it low-carb by replacing rice vermicelli noodles with glass noodles or zucchini noodles. Want to make it spicier? Add some Sriracha sauce or chili flakes.
Aside from its delicious taste and flexibility, this recipe is also super simple and easy to make. The ingredients are easily accessible at any grocery store or Asian market, and the steps are straightforward enough for cooks of any level to follow.
Lastly, this Vietnamese Noodle Salad with Lemongrass Shrimp is perfect for any occasion – whether it’s a light lunch on a hot summer day or a fancy dinner party appetizer. It’s a true crowd-pleaser that will surely impress your guests!
Overall, this recipe is a definite winner in every aspect. From its heavenly flavor profile to its versatility and ease of preparation, you’ll quickly see why it’s one of my favorites. So go ahead and give it a try – I promise you won’t regret it!
Ingredient List
Let’s talk about one of the most crucial parts of any recipe, the ingredient list. With this Vietnamese noodle salad with lemongrass shrimp recipe, we will be using some fresh and vibrant ingredients to make sure that we get that authentic taste of Vietnam.
Vegetables
- 2 cups of romaine lettuce
- 2 cups of green leaf lettuce
- 1 cup of bean sprouts
- 1 cup of cucumber
- ½ cup of white mushrooms (sliced)
Noodles
- 6 oz. package of Vietnamese rice noodles or vermicelli noodles
Shrimp
- 1 lb. large peeled and deveined shrimp
Herbs
- ½ cup fresh mint leaves (roughly chopped)
- ½ cup fresh cilantro (roughly chopped)
- ¼ cup Thai basil (roughly chopped)
- ¼ cup regular basil (roughly chopped)
Lemongrass shrimp marinade:
- ¼ cup fish sauce
- 1 tbsp. sugar
- Juice of 1 lime
- 2 tbsp. finely grated fresh lemongrass (whites only)
- 2 garlic cloves (finely chopped)
- 1 tbsp. vegetable oil
Make sure to have all these fresh and colorful ingredients prepped before we start cooking to ensure every ingredient is properly incorporated into our dish.
The Recipe How-To
Now for the good stuff: how to make this delicious Vietnamese Noodle Salad with Lemongrass Shrimp.
Step 1: Preparing the Ingredients
Before we can start cooking, let’s prepare our ingredients. The first thing we need to do is to boil our Vietnamese rice noodles according to the package instructions until they are cooked through. Once cooked, drain them in cold water and set them aside to cool.
To make the marinade for our Lemongrass Shrimp, combine lemongrass, garlic, shallots, brown sugar, salt, and vegetable oil in a bowl. Mix well and toss in peeled and deveined large shrimp until they are well-coated. Let it marinate for about 30 minutes.
While we wait for our shrimp to marinate, it’s time to prepare our salad vegetables. Slice the cucumbers lengthwise into thin strips, coarsely chop both types of fresh basil (Thai and sweet), mint leaves, fresh cilantro as well as romaine lettuce and green leaf lettuce.
Next, we’ll heat our grill pad to high heat and grill the marinated lemongrass shrimp until they are pink and slightly charred. This should take about 2-3 minutes per side, depending on their size.
Step 2: Mixing It All Together
After grilling our lemongrass shrimp, let’s get our salad together!
In a large mixing bowl, add your cooked Vietnamese rice noodles, sliced cucumbers, bean sprouts and all your coarsely chopped fresh herbs from before. Drizzle some olive oil over it before adding salt and sugar to taste.
Add in your cooked lemongrass shrimp and toss everything together until it’s nicely combined.
Step 3: Adding the Dressing
For the final touch of flavor excellence, let’s add our dressing.
In a saucepan, mix fish sauce, sugar and lime juice together until dissolved. Add in your finely chopped garlic clove and one peeled, finely chopped shallot. Whisk together until everything is combined.
Pour the sauce over the noodle salad and mix well. Add in roasted peanuts for some crunch as garnish and Voila! Your Vietnamese Noodle Salad with Lemongrass Shrimp is ready to be served.
Enjoy your delicious creation!
Substitutions and Variations
Alright, my friends, let’s talk about some substitutions and variations you can make with this Vietnamese Noodle Salad with Lemongrass Shrimp Recipe.
First up, if you’re not a fan of seafood or just want to switch things up, you can easily substitute the shrimp for chicken or beef. Just cook the protein the same way you would with the shrimp and add it to the salad. Boom! You’ve got yourself a lemongrass beef noodle salad or a lemongrass chicken salad.
For those watching their carbs or looking for a lighter option, you can also swap out the vermicelli noodles for glass noodles or try it with zucchini noodles (aka zoodles). This low-carb option is just as delicious and adds a nice crunch to the salad.
Now let’s talk about variations. One popular variation in Vietnam is called Bun Bo Xao, which is essentially the same salad but with beef instead of shrimp and sometimes includes peanuts and crispy shallots on top.
You can also try Bun Thit Nuong, which consists of grilled pork as the protein and usually includes pickled carrots and daikon radish in the mix. Vietnamese Prawn Rice Noodles (another noodle bowl) is another variation worth checking out- try replacing vermicelli with rice noodles.
Final recommendation from me- If you are someone who loves spicy food like I do, then consider adding sliced jalapeños or Thai chilis to your salad for an added kick of heat!
Remember, substitutions and variations are great ways to experiment with flavors that match your taste buds- all while keeping things interesting in your kitchen- so go out there and have fun with this recipe!
Serving and Pairing
Alright, let’s talk about serving and pairing for this Vietnamese Noodle Salad with Lemongrass Shrimp Recipe!
This dish is light and refreshing, making it a perfect option for a summer gathering with family and friends. The fresh cilantro, roasted peanuts, bean sprouts, and various lettuce greens will give you a satisfying crunch in every bite. The lemongrass shrimp is the star of the show – it’s juicy, flavorful, and oh-so-tender.
Our goal is to pair the salad with something that enhances the taste without overpowering it. So what should we serve alongside this dish? Here are my top recommendations:
1. White Wine: A crisp sauvignon blanc or a dry riesling would complement this dish very well. They are both light-bodied wines with high acidity levels that will help cut through the richness of the shrimp.
2. Beer: If you’re a beer lover, go for a light-bodied lager or pilsner beer. It will provide just enough hops without being too heavy.
3. Citrus Drink: For non-alcoholic options, try pairing the salad with fresh-made limeade or lemonade. The tartness will give your palate a nice contrast against the sweetness of the brown sugar and fish sauce.
When we serve this dish, I suggest plating the noodles first then topping them with shrimp and vegetables. Arrange all of them neatly on top of each other to create a visually pleasing presentation. Sprinkle roasted peanuts on top for an extra crunch, followed by freshly chopped basil and mint leaves for extra flavor.
Enjoy your Vietnamese Noodle Salad with Lemongrass Shrimp Recipe!
Make-Ahead, Storing and Reheating
Listen up, foodies! One of the keys to mastering Asian cuisine is knowing how to prep work in advance. With this Vietnamese Noodle Salad with Lemongrass Shrimp recipe, you can save time by prepping some of the ingredients ahead of time. Let’s dive into how to make it ahead, store it properly, and reheat it for savory leftovers.
To make ahead, you can cook the shrimp and noodles in advance and have them ready to combine with the fresh ingredients right before serving. You can also chop your herbs and vegetables beforehand, but I recommend keeping them stored separately in airtight containers as opposed to mixing them together. This ensures they stay fresh and don’t wilt or get soggy.
When it comes to storing leftovers, there are a few things to keep in mind. Firstly, avoid adding dressing or roasted peanuts if possible as they tend to get soggy when stored for too long. Instead, store the salad and dressing separately and combine them right before eating. Secondly, store everything in an airtight container in the refrigerator for up to three days.
Finally, reheating this dish is simple – just make sure you remove any toppings before microwaving so that everything stays fresh and crispy. Alternatively, you can enjoy this dish cold straight from the fridge or at room temperature.
So what are you waiting for? With these make-ahead tips, you can have a delicious and nutritious meal ready whenever hunger strikes. Just remember to store everything carefully and reheat thoughtfully to enjoy this Vietnamese Noodle Salad with Lemongrass Shrimp any day of the week!
Tips for Perfect Results
Now let’s talk about how to ensure the perfect result for your Vietnamese Noodle Salad with Lemongrass Shrimp Recipe. In my experience, it’s all about the little details and the right techniques.
First, make sure to soak the rice vermicelli noodles in cold water for at least 20 minutes before cooking them. This will prevent them from becoming mushy and sticky when cooked.
When cooking the shrimp, make sure not to overcook them as they will become tough and rubbery. Cook them until they turn pink and firm, which should take only about 2-3 minutes per side. Also, remember to devein and peel the shrimp before cooking to ensure that they have a clean taste.
For added flavor, make sure to grill or stir-fry the lemongrass and garlic until fragrant before adding it to the shrimp mix. This will help bring out their unique flavors and aromas.
Lastly, don’t forget to garnish your salad with plenty of fresh herbs like cilantro, mint, and Thai basil along with roasted peanuts for an added crunch. These ingredients not only add to the flavor but also give your dish a beautiful pop of color.
By following these tips, your Vietnamese Noodle Salad with Lemongrass Shrimp Recipe is sure to be a hit at any gathering or family dinner.
Bottom Line
In conclusion, this Vietnamese Noodle Salad with Lemongrass Shrimp recipe is a must-try for anyone who loves Asian cuisine. Not only is it flavorful and healthy, but it’s also easy to make! From the fresh herbs and vegetables to the succulent shrimp and savory fish sauce, every component works together to create a deliciously unforgettable dish.
Whether you’re looking for a low-carb meal option or simply want to explore new flavors and ingredients, this recipe has something for everyone. The vibrant colors and textures of the salad are sure to impress your guests, making it an ideal choice for dinner parties or potlucks.
In addition, with my helpful tips and recommendations on substitutions and variations, you can easily customize this recipe to suit your tastes and preferences. So don’t hesitate – grab your favorite ingredients and start cooking today!
Remember, there’s nothing quite like the taste of fresh cilantro, roasted peanuts, and tangy fish sauce in your mouth. So why not indulge in some Vietnamese Noodle Salad with Lemongrass Shrimp today? Trust me – your taste buds will thank you!
Vietnamese Noodle Salad With Lemongrass Shrimp Recipe
Ingredients
For the noodles
- 8 ounces dried rice vermicelli
For the shrimp
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 1 garlic clove, minced
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon minced fresh lemongrass
- 2 cups sliced white mushrooms
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- kosher salt or sea salt
For the garnishes
- 2 cups washed and shredded romaine lettuce, red or 2 cups green leaf lettuce
- 2 cups fresh crisp bean sprouts
- 1 1/2 cups peeled peeled seeded and julienned cucumbers
- 1/3-1/2 cup mint leaf, rough chopped
- 1/3-1/2 cup basil or 1/3-1/2 cup Thai basil, rough chopped
- 2 tablespoons chopped roasted peanuts
- 12 sprigs fresh cilantro
- vietnamese dipping sauce (Nuoc Cham)
Instructions
- To cook the noodles:
- Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- To cook the shrimp:
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
- To assemble the salads:
- Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.