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:

Equipment:

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:

covered percent of daily need