Vietnamese-Inspired Shrimp and Rice Noodle Salad
By Daily SimmerA refreshing rice noodle salad inspired by Vietnamese bun, featuring tender cooked shrimp, crisp vegetables, fresh herbs, and a vibrant lime and fish sauce dressing.
Ingredients
Contains Peanuts, Fish, and Shellfish
Dressing
Salad and Shrimp
Directions
- Mark step 1 done
Whisk together the Fresh lime juice (60ml), Fish sauce (45ml), Water (45ml), White sugar (30g), minced garlic (2), and finely chopped Bird's eye chili in a small bowl to make the dressing. Set aside to let the flavors meld.
- Mark step 2 done
Bring a large pot of water to a boil. Add the Dried rice vermicelli noodles (200g) and cook according to package instructions, usually about 4 minutes until tender. Drain the Dried rice vermicelli noodles (200g) and rinse them thoroughly with the Cold water for rinsing (5dl) to cool them down completely and prevent sticking.
- Mark step 3 done
Prepare an ice bath by combining the Cold water for ice bath (1l) and Ice cubes (500g) in a large bowl. Bring another pot of water to a boil and cook the Raw shrimp, peeled and deveined (400g) for 2 minutes to 3 minutes, just until they turn opaque pink and reach a safe internal temperature of 74°C. Drain and immediately transfer them into the Ice cubes (500g) to stop the cooking process. Leave for 2 minutes, then drain well.
- Mark step 4 done
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 (100g).
- Mark step 5 done
Divide the cooled Dried rice vermicelli noodles (200g) among four bowls. Top with the julienned vegetables, fresh herbs, Bean sprouts (100g), and chilled Raw shrimp, peeled and deveined (400g). Roughly crush the Roasted unsalted peanuts (50g) 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 2 hours and consume within 2 days.
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