Photo: Vietnamese Shrimp and Glass Noodle Salad Recipe
Ingredients
Vietnamese Dressing:
- 2 cloves garlic, minced or crushed
- 2 fresh long red chiles, seeded and finely diced or julienned
- 2 tablespoons finely minced fresh ginger
- 4 tablespoons fish sauce (nam pla)
- 1 lime, juiced
- 4 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons groundnut oil
- 1 teaspoon sesame oil
Salad:
- 8 ounces cooked small shrimp
- 6 ounces glass noodles
- 4 ounces sugar snap peas
- 4 ounces bean sprouts
- 3 scallions, sliced into thin circles
- 1/2 cup finely chopped fresh cilantro leaves, to garnish
Directions
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.
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Read all 22 reviews
By shellayla_12018024
longmont, 44
on June 29, 2011
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I made this and the sauce was so fabulous. I accidentally put in 2 tablespoons of peanut oil instead of 2 teaspoons, but I shredded the ginger fresh and I had fresh young garlic which I used and the freshness of it was superb, nicely balanced. I loved it and will definitely make it again this summer!
By BobbyTexas
Dallas Texas
on May 23, 2011
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Made this dish for the first time. My wife loved it but the sauce is a bit too bland for my taste. Any ideas on punching up the sauce? Possibly a touch of rice wine vinegar?
By cjmeller_3305012
hollywood, FL
on April 02, 2010
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I've made this dish a few times now and it is fantastic! I double up on the sauce, use the listed amount of noodles, but double up on the shrimp and the veggies. I haven't found the fresh chiles yet, so I just sub with a dollop of chili garlic paste (though I use a brand that isn't too sweet. It is delicious! Am planning to make it tonight and will be using others' suggestions regarding veggies... I think cucumbers, red peppers, and thai basil will make wonderful additions!
I would definitely recommend getting the peanut oil. If you don't have it, I'd recommend subbing with sesame oil. There's a certain flavor that the oil brings to the dish.
I've also subbed beef for the shrimp... it turned out delightful!
Read all 22 reviews