Vietnamese-Inspired Shrimp and Rice Noodle Salad

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Whisk together the Fresh lime juice, Fish sauce, Water, White sugar, minced Garlic, and finely chopped Bird's eye chili in a small bowl to make the dressing. Set aside to let the flavors meld.

2. Mark step 2 done
   2

   Bring a large pot of water to a boil. Add the Dried rice vermicelli noodles and cook according to package instructions, usually about 4 min until tender. Drain the Dried rice vermicelli noodles and rinse them thoroughly with the Cold water for rinsing to cool them down completely and prevent sticking.

3. Mark step 3 done
   3

   Prepare an ice bath by combining the Cold water for ice bath and Ice cubes in a large bowl. Bring another pot of water to a boil and cook the Raw shrimp, peeled and deveined for 2 min to 3 min, just until they turn opaque pink and reach a safe internal temperature of 74°C. Drain and immediately transfer them into the Ice cubes to stop the cooking process. Leave for 2 min, then drain well.

4. Mark step 4 done
   4

   Julienne the Carrot and Cucumber into thin strips. Pick the leaves from the Fresh mint and Fresh cilantro, tearing any larger leaves in half. Rinse and drain the Bean sprouts.

5. Mark step 5 done
   5

   Divide the cooled Dried rice vermicelli noodles among four bowls. Top with the julienned vegetables, fresh herbs, Bean sprouts, and chilled Raw shrimp, peeled and deveined. Roughly crush the Roasted unsalted peanuts and sprinkle them over the top. Serve the dressing on the side to be poured over right before eating. If storing leftovers, cool completely and transfer to shallow airtight containers; refrigerate within 120 min and consume within 2 days.

Created with AI. Review the ingredients, quantities and steps before cooking.