Friends, lettuce welcome you to the kitchen! Today, I’d like to share with y’all one of my go-to Vietnamese summer salad recipes: the Vietnamese Shrimp and Glass Noodle Salad. This dish has all the flavors of Vietnam mixed in a bowl and ready to light up your taste buds.
It’s light, fresh fragrant and perfect for those warm summer evenings when the thought of turning on the stove makes you want to sweat twice as much. The best part? It only requires a handful of ingredients that can be easily found at your local supermarket.
Join me on this culinary adventure as we explore the flavors of Vietnam with this unmissable dish. So grab a bowl and chopsticks – you won’t want to miss out on this deliciousness!
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you why you will fall in love with this Vietnamese shrimp and glass noodle salad recipe. This refreshing, healthy, and delicious meal is packed with ingredients that will make your taste buds dance with joy.
Firstly, the juicy and succulent sugar snap peas add a satisfying crunch to every bite, while the fresh cilantro leaves infuse the dish with fragrant aroma and delightful flavor. The sweet and savory dressing made from lime juice, fish sauce, sugar, water, and rice vinegar pulls everything together nicely. This blend of flavors allows you to taste a fusion of sweet and savory at the same time.
But that’s not all – the real star of this show is none other than the small shrimp that are scattered throughout the dish. These shrimp are cooked until they’re plump and firm, which provides a delicious texture in every spoonful. The combination of juicy shrimps and tangy dressing is undeniably divine.
What sets this Vietnamese shrimp and glass noodle salad apart from other salads is undoubtedly glass noodles. These transparent noodles soak up all the rich flavors of the dish perfectly. They’re light in texture and great for those who are looking for a gluten-free or low-carb option.
In conclusion, whether you’re serving this on its own as a main dish or alongside grilled shrimp or chicken as a hearty side salad, this Vietnamese shrimp and glass noodle salad recipe promises to be a crowd-pleaser! So why not give it a try? It’s time to elevate your palate to new heights with this fantastic recipe.
Here are all the ingredients you’ll need to make this tasty Vietnamese Shrimp and Glass Noodle Salad Recipe. This dish is loaded with fresh and vibrant ingredients like scallions, sugar snap peas, bean sprouts, fresh cilantro leaves, and small shrimp. And that’s just the tip of the iceberg!
- 1 pound cooked small shrimp
- 2 garlic cloves, minced or crushed
- 2 fresh long red chilies, seeded and finely diced or julienned
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- juice of 2 limes (about 1/4 cup)
- 1 large garlic clove, finely minced
- 1 cucumber, seeded and cut into matchsticks
- 2 cups bean sprouts
- 2 cups sugar snap peas, string removed
- 2 cups cooked vermicelli noodles (rice noodle or glass noodle)
- Juice of 1 lime (about 2 tbsp)
- 1 clove garlic, minced or crushed
- 1 tablespoon sugar
- 4 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1/4 cup water
You can find all these ingredients at your local grocery store or supermarket. Don’t be intimidated by the amount of ingredients – this recipe comes together quickly and easily!
The Recipe How-To
Now the fun part, let’s make this Vietnamese Shrimp and Glass Noodle Salad! This recipe is divided into three parts: the dressing, the salad and the shrimp.
First thing first, we’ll start with the dressing. In a small bowl or jar, mix 1/4 cup of fish sauce, 2 tablespoons of sugar, 2 tablespoons of rice vinegar and 2 tablespoons of freshly squeezed lime juice. Stir until the sugar has dissolved. Add in your minced/ crushed garlic (2 cloves), diced julienned long red chilies (2), and grated fresh ginger (1 1/2 teaspoons). Combine everything together until well incorporated.
Now it’s time for us to prepare our salad. Soak your glass noodles (100g) in hot water for at least five minutes or until they are soft enough to chew. Rinse them with cold water afterwards and set aside. In a large mixing bowl, add in the cooked glass noodles and whatever fresh ingredients you’ve got: thinly sliced scallions (2), fresh cilantro leaves (1/4 cup), shredded sugar snap peas (1/2 cup) and crisp bean sprouts (1 cup). Toss everything together nicely.
Lastly, let’s cook our shrimp. Heat up your wok or frying pan on medium-high heat and pour in some peanut oil (2 tbsp). Once heated up, throw in your peeled, deveined green prawns or shrimp (400g) with tails intact. Two minutes later, add in some minced garlic cloves (2) and continue to stir-fry for another minute or two, until the shrimp are pink and opaque throughout.
To bring everything together, toss the shrimp with the glass noodle salad you just prepared earlier! Drizzle some sauce over the salad and shrimp, have a taste, and adjust the seasoning if needed. Add more lime juice or fish sauce to taste, followed by chili flakes or fresh chilies if you want some extra heat.
Congratulations, you’ve just made a delicious Vietnamese Shrimp and Glass Noodle Salad!
Substitutions and Variations
Well, well, well, I know a thing or two about substitutions and variations. Let me tell you, this recipe is like a blank canvas. You can create your own masterpiece by adding or swapping ingredients that tickle your fancy.
If you’re not a fan of shrimp or want to reduce your meat intake, you can substitute it with grilled chicken or tofu. It will still taste delicious and provide you with the same protein boost that shrimp does.
If sugar snap peas are not available in your local market, don’t fret! You can replace them with snow peas, sugar peas or even green beans. Just make sure to blanch them before adding to your salad for that extra crunchiness.
Want to spice things up? Add more red chilies or some Sriracha sauce for that extra kick. But be careful not to overdo it – I’m known for being quite spicy myself but I know when to stop.
If you’re feeling adventurous, you can even add some fruit to your salad. Ripe mangoes, papayas or pineapples would complement the flavors of this dish perfectly. Trust me on this one.
Lastly, if you want to make this dish gluten-free, simply swap the glass noodles for rice vermicelli noodles. They are just as delicious and will give you that authentic Vietnamese taste.
The possibilities are endless and entirely up to your imagination – let your creativity shine through!
Serving and Pairing
As a Vietnamese chef, I can tell you that this Vietnamese Shrimp and Glass Noodle Salad Recipe is perfect for a light and refreshing lunch or dinner. The dish’s vibrant colors make it perfect to serve to guests, and it pairs perfectly with a chilled glass of white wine, rosé, or even an ice-cold beer.
The combination of the plump shrimp, delicate glass noodles, crunchy sugar snap peas and bean sprouts, along with the bright and fresh cilantro leaves and scallions, provides the perfect balance of textures and flavors. It creates a taste explosion on your tongue that is hard to resist!
To accentuate the bold flavors, I recommend garnishing the salad with some crushed peanuts or roasted sesame seeds for an added crunch. Additionally, serving the salad with lime wedges and extra fish sauce or Vietnamese dressing will allow your guests to customize their salad to their liking.
This Vietnamese Shrimp and Glass Noodle Salad Recipe is versatile enough to be served all year round. You could even kick things up by adding some grilled shrimp to your salad to make it more substantial, turning a light meal into a heartier dish that is sure to leave those taste buds wanting more! So if you are looking for something delicious yet light for your next meal or party, look no further than this Vietnamese Shrimp and Glass Noodle Salad Recipe. It is guaranteed to be a crowd pleaser!
Make-Ahead, Storing and Reheating
“Good cooking takes time,” as they say, and sometimes it’s the little things that help you save time – without sacrificing flavor, of course. That’s why I love make-ahead meals that I can prepare in advance and just reheat when I’m ready to serve.
For this Vietnamese Shrimp and Glass Noodle Salad recipe, you can make it ahead of time, but there are a few tips to keep in mind to ensure its freshness.
First, let the salad cool completely after cooking. Then, transfer it to a large airtight container or zip-lock baggy in the fridge. It will last up to 2 days in the refrigerator without losing its texture or flavor. Before serving, give the salad a good toss to make sure everything is well combined.
When reheating, you can either zap the bowl of noodle salad in the microwave for 30 seconds increments until heated through or place it back in a pan with one tablespoon of oil and stir-fry for 1-2 minutes over medium heat.
You can also prepare this dish ahead of time by prepping all the ingredients separately and combining them just before serving. The glass noodles can be soaked up to two hours before making your salad, while keeping bean sprouts and sugar snap peas nice and fresh by storing them in a sealed plastic bag with some paper towels. Plus, any leftovers make for an amazing lunch at work or school.
In fact, it’s even great eaten cold! Make some room in your refrigerator because this tasty shrimp noodle salad will quickly become a staple in your meal prep routine.”
Tips for Perfect Results
Now, let’s dive into some helpful tips to make sure your Vietnamese Shrimp and Glass Noodle Salad turns out perfectly.
Firstly, make sure to cook the shrimp and glass noodles correctly. Overcooking the shrimp can lead to a tough and rubbery texture, while undercooked glass noodles can be chewy and hard to eat. Cook the shrimp until just pink and firm, usually for about two minutes on each side. As for the glass noodles, they only need about 5-6 minutes in boiling water before being cooled in cold water to stop the cooking process.
Next, don’t overlook the importance of seasoning your dish properly. The combination of fish sauce, lime juice, and sugar adds balance to the tangy and savory flavor profile of this salad. Adjust the amount of sugar and lime juice depending on your personal preference.
In addition, take care when handling the fresh ginger and red chilies. Use a sharp knife to either mince or julienne them into small pieces. Be sure to remove any seeds from the chilies, as these can add unwanted heat levels to your dish.
Lastly, give your salad ample time to marinate in the dressing before serving. This allows for all of the flavors to meld together and create a cohesive taste throughout. Give it at least 30 minutes in the fridge before serving for optimal results.
Follow these tips for an easy and delicious Vietnamese Shrimp and Glass Noodle Salad that will impress your guests every time!
Now that you have all the details, tips and tricks for making a Vietnamese Shrimp and Glass Noodle Salad, it’s time to roll up your sleeves and get to work in the kitchen. Don’t be afraid to experiment and make changes to this recipe until it fits your taste palate perfectly. The beauty of cooking is that you can take an original recipe and put your own spin on it, creating something unique and delicious.
Trust me when I say that this dish is worth the effort. Vietnamese cuisine is a culinary adventure that is full of flavors, textures, colors and aromas, and this dish showcases it all. Whether you’re entertaining guests or just treating yourself to a special meal, this shrimp and glass noodle salad will hit the spot.
So go ahead – try out this Vietnamese Shrimp and Glass Noodle Salad Recipe tonight! You won’t regret the time spent in the kitchen preparing it. Your taste buds will thank you when they experience the bold flavors of fresh cilantro leaves, scallions, bean sprouts, sugar snap peas, small shrimp and more. This recipe is truly a winner!
Vietnamese Shrimp and Glass Noodle Salad Recipe
SHRIMP VIETNAMESE DRESSING
- 2 garlic cloves (minced or crushed)
- 2 fresh long red chilies (seeded and finely diced or julienned)
- 2 tablespoons finely minced fresh ginger
- 4 tablespoons fish sauce (nam pla)
- 1 lime, juice of
- 4 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons peanut oil
- 1 teaspoon sesame oil
- 8 ounces cooked small shrimp
- 6 ounces rice noodles
- 4 ounces sugar snap peas
- 4 ounces bean sprouts
- 3 scallions, sliced into thin circles
- 1/2 cup finely chopped fresh cilantro leaves, to garnish
- MAKE VIETNAMESE DRESSING:
- Simply mix all the ingredients together.
- This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
- MAKE THE SHRIMP SALAD:
- Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
- While this is going on, soak the noodles in freshly boiled water according to packet instructions.
- Once re-hydrated, refresh the noodles in cold water, then drain.
- Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
- Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
- In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
- Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
- Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.