Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Recipe Summary

prep:
35 mins
cook:
25 mins
total:
1 hr
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.

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  • Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.

  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.

  • Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Nutrition Facts

659 calories; protein 26.2g 52% DV; carbohydrates 112.3g 36% DV; fat 12.8g 20% DV; cholesterol 36.1mg 12% DV; sodium 2565.2mg 103% DV. Full Nutrition
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Reviews (77)

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Most helpful positive review

Rating: 5 stars
08/18/2012
I made this with what I had on hand... which was NY Strip Steak. I also didn't have the pickled carrots/daikon or cucumbers. However it was very good. I did add a bit more sugar to the sauce because I like it a bit sweeter... Read More
(33)

Most helpful critical review

Rating: 2 stars
05/06/2015
Waaay too much fish sauce! Start with 1 tablespoon and work up from there. Also, use lime juice instead of vinegar - more flavor and more authentic. Read More
(19)
110 Ratings
  • 5 star values: 76
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
07/19/2012
VERY EASY to make & super yummy even if I tweaked the ingredients! It's pretty much a fool-proof kind of recipe. I used Filipino vermicelli (looks more like glass noodle) which cooks for only less than 5 mins.: Special sauce sriracha = Read More
(33)
Rating: 5 stars
08/18/2012
I made this with what I had on hand... which was NY Strip Steak. I also didn't have the pickled carrots/daikon or cucumbers. However it was very good. I did add a bit more sugar to the sauce because I like it a bit sweeter... Read More
(33)
Rating: 4 stars
07/26/2012
I made this for dinner last weekend when we had my bf's parent's over. It was nice because I didn't spend all day preparing the meal. It really is light and fresh. I grow my own mint and basil so that worked well for this recipe! The only differences were I added scallions as well which really added to the flavor. I also made chicken too because my bf was afraid it wouldn't be enough (he was way off on that-my bf's dad even commented that it was so good it didn't even need meat). Also I didn't cut my cucumber into matchsticks because I don't know how to do that. Also I don't know what diakon radishes are so I used regular ones. Every bite my bf's dad took he went "mmm" so I knew it was good! It was a bit too fishy for me so I didn't really use any sauce on mine so I may try a different sauce next time. Definitely worth trying! Perfect time of year for it! Read More
(26)
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Rating: 2 stars
05/06/2015
Waaay too much fish sauce! Start with 1 tablespoon and work up from there. Also, use lime juice instead of vinegar - more flavor and more authentic. Read More
(19)
Rating: 5 stars
09/23/2012
This has to rate in the top five meals to come out of my kitchen! I had no idea I could replicate the flavours of my favourite Vietnamese restaurant. I had my heart set on serving this with beef because of the photo though the recipe calls for grilled shrimp so I used an 8-oz top sirloin seasoned with garlic salt. I followed the recipe almost exactly omitting only the radish basil and mint. I didn't have pickled carrots so I shaved a carrot thinly with a potato peeler to match the size of the matchstick cucumbers. We only abandoned the herbs which I'd planned to cut from the garden at the last minute because the assembled plates (wouldn't fit in bowls) looked satisfying already and we were starving! It was delicious leaving enough noodles veggies and garnish to have for lunch the next day. One of the other reviews says this would be delicious without meat and they are 100 percent correct! I can't wait to make this again. My husband and I can't stop talking about how delicious it was and how unlike anything we've attempted to make at home. Maybe we'll try the grilled shrimp next time. Read More
(16)
Rating: 5 stars
06/11/2015
Love this recipe! I used Gourmet rice vinegar in place of white vinegar. Also to pickle the carrots & daikon radish I marinated the grated roots in a pinch of salt & some rice vinegar for at least an hour. Read More
(13)
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Rating: 5 stars
05/26/2013
This recipe is almost exactly like the one served in my local Vietnamese restaurant but with even more fresh herbs and vegetables. I loved the lightly caramelized shallot. The only things I didn't include were the daikon and the bean sprouts. I may try the dressing without fish sauce next time to achieve an even fresher flavor. My proteins were some leftover grilled chicken and shrimp sauteed in a combination of olive and sesame oil. Delicious--thanks for the recipe! Read More
(11)
Rating: 5 stars
10/01/2012
This recipe is spot on! I topped mine with bbq pork and lumpia cut in half on the diaginal. I wish I would have taken a picture of the dish to share with you. Next time for sure. It tasted just like my favorite vietnamese restaurant's dish. My husband was convinced he was not going to like it and he LOVED it! Read More
(8)
Rating: 1 stars
08/03/2014
The 1/4 cup of white vinegar made the sauce way too overpowering 1/4 cup of lime juice is more authentic. Read More
(6)
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