Vietnamese Shrimp and Glass Noodle Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.