Asian · Vietnamese · salad

Shrimp and Rice Noodle Salad

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

The dressing is a nuoc cham: lime juice, fish sauce, sugar, garlic and chili. Taste it once the sugar has dissolved: if it is flat, squeeze in more lime; if it is too sharp, stir in a pinch more sugar. Rice vermicelli goes soft fast, so pull it from the water as soon as it is tender and rinse it cold at once; the rinse also keeps the strands from clumping. Cut the carrot and cucumber into thin matchsticks so they pick up the dressing and mix evenly through the noodles.

Gluten-FreeDairy-FreeHigh-ProteinNut-Free
35 minstart to table
30 min prep · 5 min cookServes2403 kcal a serving
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A bowl of rice vermicelli topped with pink poached shrimp, shredded carrot, cucumber, bean sprouts, mint and coriander leaves.

Ingredients

for 2

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Method

9 steps

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Per serving

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403
Calories
30 g
Protein
66 g
Carbs
2 g
Fat
5 g
Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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