We’ll see your three radishes and raise you five prawns (shrimp) if you don’t believe the Vietnamese Noodle Salad will be Gold Standard worthy. In simple words, try it – you’ll like it. It’s so cool and crunchy, you’ll want to crawl into the bowl.
Summer and salad go together like Yin and Yang. However, hubby and kids (if you have some) will soon tire of the same ole, same ole, lettuce, tomato, carrot, salad, with grilled chicken on top.
So, if you’re a savvy mom, who is looking for different salads, look no further than Viet Nam. Because the weather is generally steamy there, Vietnamese cooks maintain a healthy repertoire of salad ideas.
We chose this lovely noodle salad recipe, which is one of Viet Nam’s best heat-buster meals. Note that fish sauce is commonly used as a flavor enhancer in Asian recipes. It doesn’t always please Western palates; try substituting Worcestershire sauce.
However, if you haven’t tasted fish sauce, you may be surprised. In combination with other ingredients, you won’t notice that ‘fishy’ taste.
Vietnamese Cold Noodle Salad calls for Vermicelli noodles made from rice flour. You may not be familiar with these thin noodles, which are an Asian staple. But, you’ll crush on the ease of preparation. Just soak the noodles in hot water about five minutes and drain.
But since I bought pre-made Vietnamese cold noodles, the instruction is to put them in hot water for a minute and you're done.
If you’re having guests, prepare extra noodles (helps fill up their bowls).
The recipe uses iceberg lettuce, which isn’t the most nutritious green veggie on the planet. But, if your family is a fan of iceberg, add valuable nutrients by using ½ iceberg and ½ Romaine, red leaf or butterhead lettuce. Otherwise, omit iceberg and substitute your favorite.
Your finished Vietnamese Noodle Salad displays a bright color palette and contains a yum-yum flavor profile everyone will rave about. Set up a pretty buffet presentation and you’ll have more freedom to enjoy your guests.
Think white. Plate the salad on a large, square white platter. Layer the plate with lettuce. Pile the noodles in middle and put shrimp on top. Nestle the veggies around the edges of platter. Put dressing on the side. Invite your guests to prepare their own salad, in individual bowls.
Such fun!
Ingredients
Shrimp Seasoning
-
- 12 medium shrimp
- 1 tablespoon olive oil
- 2 garlic cloves minced
- Pinch of salt and pepper
Cold Salad Dressing
-
- ¼ cup lime juice
- ¼ cup Asian fish sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 large garlic clove chopped
- 1 tablespoon sweet chili sauce
- 1 teaspoon bird's eye red chili finely chopped
Noodle Bowl
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- 2.5 oz rice vermicelli noodles
- 3 cups shredded iceberg lettuce
- 1 cup carrot cut into fine matchsticks or spiraled
- 1½ cups cucumber cut into matchsticks or spiraled
- 1½ cups beansprouts
- ¼ cup coriander leaves
- ¼ cup mint leaves
Step by step instructions
Season the Shrimp
1 Combine the Shrimp seasoning in bowl and set aside.
2 Combine the Cold Salad Dressing ingredients in another bowl, mix and set aside for 10 minutes.
3 Heat a skillet over high heat. Add some butter, then put the shrimp. Cook for 2 minutes, or until browned and the shrimp is just cooked through.
Prepare the Noodle Bowl
4 Prepare the noodles according to the packet directions. I par boiled them in hot water for a minute, this ensures they don't overcook. Then drain the noodles.
5 Arrange the noodles and remaining Salad ingredients on a large plate or toss together in a bowl. Top with shrimp or your favorite beef bbq.
6 Drizzle over the Dressing, or you can serve the Dressing on the side. Garnish with crushed peanuts (optional). Serve immediately.
Watch the video
Credit: theforkbite
Related salad recipes
Full Recipe
Vietnamese Cold Noodle Salad with Shrimp
Ingredients:
Shrimp Seasoning
- 12 pieces medium shrimp
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- Pinch salt and pepper
Cold Salad Dressing
- ¼ cup lime juice
- ¼ cup Asian fish sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 large garlic clove (chopped)
- 1 tablespoon sweet chili sauce
- 1 teaspoon bird's eye red chili (finely chopped)
Noodle Bowl
- 2½ oz rice vermicelli noodles
- 3 cups iceberg lettuce (shredded)
- 1 cup carrot (cut into fine matchsticks or spiraled)
- 1½ cups cucumber (cut into matchsticks or spiraled)
- 1½ cups beansprouts
- ¼ cup coriander leaves
- ¼ cup mint leaves
Watch the Video:
Instructions:
Season the Shrimp
- Combine the Shrimp seasoning in bowl and set aside.
- Combine the Cold Salad Dressing ingredients in another bowl, mix and set aside for 10 minutes.
- Heat a skillet over high heat. Add some butter, then put the shrimp. Cook for 2 minutes, or until browned and the shrimp is just cooked through.
Prepare the Noodle Bowl
- Prepare the noodles according to the packet directions. I par boiled them in hot water for a minute, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate or toss together in a bowl. Top with shrimp or your favorite beef bbq.
- Drizzle over the Dressing, or you can serve the Dressing on the side.
- Garnish with crushed peanuts (optional). Serve immediately.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Vidal says
OMG this looks so delicious! I must try it!
Amber says
Oh my goodness this sounds so amazing!
Linda says
This looks awesome!I love shrimps and this recipe is so yummy, I 'll have to try it for my next dinner party.
Tiffany Yong says
Oh yum, I love Vietnamese food especially Pho and their salads. It's so fresh with mint leaves. Hope I can find all the ingredients to try this!
Danielle @ Follow My Gut says
Your salad looks so darn good and it seems even easier to make. OMG I almost ate my screen just reading your post lol!
Danielle | FollowMyGut.com <3
Tavana says
Thanks for sharing your post. Looks good.
Gennifer Rose says
Yum! So fresh, healthy and delicious!
kristal says
This looks so good. I can not have shrimp so I will have to switch it out. with something else.
Carrie says
You know I have never tried vietnamese food, but this makes me want to! It looks so pretty with all the colors.
Ali Rost says
We have a neighbor who is from Vietnam and the food she makes is incredible! I'd love to give these noodles a try. My husband just bought a new grill and I bet I could talk him into grilling us some shrimp. Colorful, healthy, and delicious is my kind of meal! x
chei says
This looks so good! I have never tried this so i am going to cook this on friday.
Joanna says
I love Vietnamese food and I have actually created a similar salad when I joined a cooking school while traveling in Hoi An. The fresh ingredients make it so healthy and the added shrimp contribute to its yummy-ness.
Katrina + Every Super Woman says
Oh my goodness! My past meat-eater self would've gone gaga over this recipe. Fortunately, sub the shrimp and fish sauce - and I can easily veganize this. Thanks for the inspiration!
Sue Tanya McHorgh says
This looks heavenly. I love shrimp and noodles combined! I can just imagine how delicious it is.
Samantha says
I love shrimp, especially with noodles!
Jenny says
This looks so good! I wish I was a better cook.
Hunter S. Jones says
This looks so yummy & savory! I believe I'll make it one night this week. Thanks for sharing~
Tanvi Rastogi says
OMG! This looks so GOOD. I would switch the shrimp with tofu and devour it.
Afroz says
The salad looks so refreshing and pleasing to eye . Have tried few vitenemese dishes and you are right about the fish sauce. I really don't like the fishy flavor.
Kirstine says
This looks and sound so delicious!!! I will most definately try this out very soon. Lovely pictures too.
Diana says
Love the video! I've never tried any Vietnamese food before but this looks absolutely delicious. I love how you layered the spiralised veggies, and the sauce sounds very tasty.
Katie | Healthy Seasonal Recipes says
I happen to love fish sauce, but my husband is not a huge fan. So I end up using it sparingly in my recipes. This change up for salad night looks like it would be a welcome one to me!
Kavey Favelle says
I love the way all the flavours are so wonderfully balanced in Vietnamese salads! And the textures as well. I love your recipe, it looks really delicious.
Shay says
These look to die for! I love salad, love that it's healthy! Thanks, I will definitely add this to my dinner menu!
Deanna says
I love everything about this recipe!! This looks sooo yummy!!!
Gina Marie says
You are right, summer and salad do go together but I've always been anti salads even as a vegan now people think that that's all I eat! Lol if they only knew how much I try to avoid and I try to avoid salads! but I've been opening myself up to it more. I would definitely try to find a way to veganize this version of a salad and give it a go ...beautiful photography
Hey Sharonoox says
My family loves a good tasty Vietnamese food. This looks so good. I'm going to try making this. We're seafood lovers and noodle salad is just what we need. Thanks for the yummy recipe!
Keala says
This looks heavenly. And it's only breakfast time and now you have me thinking about dinner already! Yum!
Aditi Singh says
I love vietnamese food. This seems like a great recipe to beat these HOT summers. And so easy to do too. Thanks for the detailed post.
Chanel van Reenen says
This recipe looks delicious! I love shrimp and noodles combined!
Amy | The Cook Report says
This looks so lovely a refreshing! Cannot get enough of noodle salads
Dannii says
I love a veggie packed noodle salad and the flavours in this sound amazing. I'm hungry now!
Jovita @ Yummy Addiction says
This looks like a perfect summer salad! So many flavors, I can imagine how delicious it is 🙂
Anjali says
i like the idea of a cold noodle salad!
Ginny says
That looks like such a nice pasta salad. Love the spiraled carrots too. it all looks so pretty.
Dahn says
Oh my goodness, I love love love this, I had this salad in my favorite Vietnamese restaurant just a couple of days ago... so good