Vietnamese Noodle Salad with Lemongrass Shrimp

Vietnamese Noodle Salad with Lemongrass Shrimp is a dairy free and pescatarian main course. One serving contains 458 calories, 31g of protein, and 11g of fat. This recipe serves 4 and costs $4.18 per serving. If you have roasted peanuts, sugar, kosher salt, and a few other ingredients on hand, you can make it. A few people really liked this Vietnamese dish. This recipe from finecooking.com has 12 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Similar recipes include Vietnamese Lemongrass Grilled Chicken Salad, Lemongrass Pork with Vietnamese Table Salad, and Grilled Vietnamese Shrimp Noodle Bowl.

Servings: 4

 

Ingredients:

1-1/2 cups peeled, seeded, and julienned cucumber

2 tsp. fish sauce

2 cups fresh, crisp bean sprouts

12 sprigs fresh cilantro

1 clove garlic, minced

Kosher salt to taste

1 Tbs. minced fresh lemongrass

1/3 to 1/2 cup roughly chopped or small whole mint leaves

8 oz. dried rice vermicelli

2 Tbs. chopped roasted peanuts

2 shallots, thinly sliced

1 lb. large shrimp, peeled and deveined

1 tsp. sugar

1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves

2 Tbs. vegetable oil

2 cups sliced white mushrooms

1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Equipment:

colander

frying pan

bowl

chopsticks

Cooking instruction summary:

Cook the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated. Cook the shrimp: In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat. Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating. Photo: Ben Fink Rate this Recipe and View Reviews

 

Step by step:


1. Cook the noodles: Bring a medium potful of water to a rolling boil.

2. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear.

3. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated. Cook the shrimp: In a large skillet, heat the oil over high heat.

4. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.

5. Add the shrimp and lemongrass; stir-fry for about 2 minutes.

6. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes.

7. Remove from the heat. Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls.

8. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

9. Photo: Ben Fink

10. Rate this Recipe and View Reviews


Nutrition Information:

Quickview
458k Calories
30g Protein
11g Total Fat
58g Carbs
22% Health Score
Limit These
Calories
458k
23%

Fat
11g
18%

  Saturated Fat
6g
39%

Carbohydrates
58g
19%

  Sugar
5g
6%

Cholesterol
285mg
95%

Sodium
1447mg
63%

Get Enough Of These
Protein
30g
61%

Selenium
68µg
97%

Manganese
1mg
60%

Vitamin K
50µg
48%

Phosphorus
420mg
42%

Copper
0.69mg
34%

Iron
4mg
24%

Zinc
3mg
23%

Vitamin C
18mg
22%

Calcium
217mg
22%

Magnesium
86mg
22%

Folate
79µg
20%

Vitamin B3
3mg
20%

Vitamin B2
0.33mg
19%

Fiber
3g
16%

Potassium
545mg
16%

Vitamin A
750IU
15%

Vitamin B12
0.87µg
15%

Vitamin B5
1mg
14%

Vitamin E
1mg
12%

Vitamin B6
0.23mg
11%

Vitamin B1
0.15mg
10%

covered percent of daily need
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