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.
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Ingredients
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Method
9 stepsRead it through once before you start the pan.
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Estimated from USDA FoodData Central, for the recipe as written.
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