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Vietnamese Shrimp Vermicelli Salad / https://www.hwcmagazine.com
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5 from 1 vote

Vietnamese Shrimp Vermicelli Salad

Vietnamese Shrimp Vermicelli Salad is one light and fresh bite of deliciousness filled with fresh herbs, veggies and a zesty dressing you will want to drizzle on everything.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Mains
Cuisine: Vietnamese
Servings: 4
Calories: 276kcal
Author: HWC Magazine

Ingredients

Salad Fixings

  • 6 oz Rice Vermicelli noodles
  • Boiling water
    enough to cover noodles in a bowl
  • 1 tablespoon Oil
  • 20 Shrimp
    large or about 5-6 large per person (peeled and deveined)
  • Salt and white pepper
    to taste
  • 1 cup Carrots
    julienne sliced or grated
  • 1 cup Snap peas
    cut on an angle
  • 1.5 cup Bean Sprouts
    (sprouted Mung beans) fresh
  • cup Thai Holy Basil
    roughly chopped (can exchange with regular basil)
  • cup Cilantro (coriander)- handful – roughly chopped
  • 1 tablespoon Mint
    fresh finely chopped (optional)

Salad Dressing

  • 4 cloves Garlic
    peeled and minced
  • 3 Thai bird chili
    or chili of choice seeds removed and chopped (4 Thai chilies is quite spicy. Adjust for your heat level as desired or try another mild chili or skip if you do not like spicy) 1 chili – mild 2 chili – medium 3 chili or more extra spicy
  • 2 stalks Lemongrass
    white ends only chopped finely or 2 tablespoon lemongrass paste.
  • 4 Kaffir Lime leaves chopped finely (or can exchange with 2 heaping teaspoons lime zest)
  • 1 inch Galangal knob peeled and grated (or can exchange with fresh ginger)
  • cup Fish sauce (there are gluten free options on the market if you need this)
  • ¼ cup Lime juice
    (plus lime wedges for serving)
  • 2 tablespoon Sugar
    or sugar alternative- 2 tablespoon (We used coconut palm sugar ) adjust to your sweetness preferences
  • 2 tablespoon Water

Instructions

  • In a large bowl, add your rice vermicelli noodles and boiling water and let sit for about 10-15 minutes, just until aldente. Drain and rinse with cold water and set aside.
  • In a wok add your cooking oil and shrimp and stir fry for about 2-3 minutes until the shrimp are pink and no longer translucent. Add salt and white pepper to taste. Set aside.
  • Prepare your salad dressing – If you have a powerful food processor, add your garlic, chili (to desired heat level), lemon grass, kaffir lime leaves, galangal, fish sauce, lime juice, sugar or sugar alternative to taste and water and process on high until all the ingredients are incorporated and minced extra fine.
  • If you do not have a powerful food processor- go old school and crack out the mortar and pestle. Add your garlic, chili, lemon grass, kaffir lime leaves, galangal and a pinch of salt. Crush ingredients to a fine paste. Add your fish sauce, lime juice, sugar or sugar alternative and water and mix well.
  • In a large bowl, combine your prepared rice vermicelli noodles, your cooked shrimp, your prepared carrots, snap peas and mung beans (or thinly sliced vegetables of choice), chopped fresh Thai Holy Basil (or regular basil), cilantro and mint if desired.
  • Drizzle with your prepared Vietnamese Dressing and toss well. Garnish with lime wedges. Enjoy!
  • *** If you like another layer of texture- try topping with fried shallots or roasted peanuts.

Notes

Vietnamese Shrimp Vermicelli Salad is delicious with almost any vegetable you have in your crisper. We just happened to have carrots, snap peas and mung beans but use any crisp vegetables you desire. If you like an added layer of texture, fry up shallots or toast peanuts to sprinkle on top.
If you want to make this recipe low carb/keto swap up the rice vermicelli noodles with thinly sliced napa cabbage and use a sugar substitute. You can make this recipe vegan by exchanging the shrimp with grilled tofu and exchanging the fish sauce with a little tamari steeped with shiitake mushrooms.
Vietnamese Shrimp Vermicelli Salad is fabulous all on it’s own or try this recipe topped with a few our Turmeric Pork Skewers with a Thai Basil Dipping Sauce.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 908mg | Potassium: 351mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5861IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 3mg