Description
A vibrant and fresh Vietnamese Garlic Shrimp Noodle Salad featuring succulent garlic-infused shrimp, delicate rice vermicelli noodles, and a zesty homemade dressing. This quick and easy dish combines crunchy vegetables and fragrant herbs for a light yet satisfying meal perfect for warm days or anytime you want a taste of authentic Vietnamese flavors.
Ingredients
Scale
Garlic Shrimp
- 12 – 15 medium shrimp (prawns), shelled and deveined (about 5 – 7 oz / 150 – 200g, excluding shells)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Pinch of salt and pepper
Dressing
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 large garlic clove, very finely chopped
- 1 tsp very finely chopped red chili (adjust to taste; birds eye chili recommended for spiciness)
Salad and Noodles
- 2.5 oz / 75g dried rice vermicelli noodles
- 3 cups iceberg lettuce, shredded
- 1 cup carrot, cut into fine matchsticks
- 1 1/2 cups cucumber, cut into matchsticks
- 1 1/2 cups beansprouts
- 1/4 cup coriander leaves, lightly packed
- 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed
Instructions
- Marinate the Shrimp: Combine the garlic shrimp ingredients (shrimp, olive oil, minced garlic, salt, and pepper) in a small bowl and set aside for 10 minutes to allow the flavors to infuse.
- Prepare the Dressing: In a small jar, combine lime juice, fish sauce, rice vinegar, caster sugar, finely chopped garlic, and red chili. Shake well to blend the flavors and set aside for 10 minutes to develop.
- Cook the Shrimp: Heat a skillet or fry pan over high heat. Add the shrimp along with the garlic and olive oil mixture from the marinade. Cook for approximately 2 minutes, or until the shrimp turn pink, are browned lightly, and cooked through without overcooking.
- Rest the Shrimp: Remove the cooked shrimp from the skillet and place them on a plate to rest while you prepare the noodles and salad.
- Prepare Vermicelli Noodles: Soak the dried rice vermicelli noodles in hot tap water for a few minutes, following packet instructions to prevent overcooking. Drain well once softened.
- Assemble the Salad: On a large serving plate or in a bowl, arrange the drained noodles and toss with shredded iceberg lettuce, carrot matchsticks, cucumber matchsticks, beansprouts, coriander, and mint leaves. Place the cooked shrimp on top.
- Add the Dressing: Drizzle the prepared dressing over the salad and shrimp, or toss everything together to combine the flavors. Alternatively, serve the dressing on the side to allow guests to add their desired amount.
- Serve Immediately: Enjoy this fresh Vietnamese garlic shrimp noodle salad warm or at room temperature for the best texture and flavor.
Notes
- You can use bird’s eye chili or adjust the chili type and quantity based on your preferred spice level.
- Soaking the rice vermicelli noodles rather than boiling helps prevent them from becoming mushy.
- This recipe serves 2 to 3 people as a main meal or can be served as an appetizer for more people.
- For added texture, consider garnishing with crushed peanuts or fried shallots (optional additions, not included in original recipe).
