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My review
Saigon Noodle Salad
28
AnnInLondon
"This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp."
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Ingredients
30 m servings 450Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
- Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
- Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Footnotes
- Dealer's Choice:
- Dressing can be made ahead and refrigerated for up to 5 days.
- You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
- Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
- The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.
Nutrition Facts
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Reviews
Read all reviews 1422 Ratings
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Most helpful positive review
7/17/2014
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to th...
Most helpful critical review
4/25/2017
I followed the recipe as written. I really liked the herbs mixed in with the cabbage and carrots. The dressing did have flavor, but could have maybe stuck to the greens and noodles better, or m...
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7/17/2014
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to th...
4/16/2015
This salad is delicious! (Our five yr old even liked it!) We skipped the bean sprouts and basil because I didn't have any on hand, and added a bit more cabbage to make up for it. I used lefto...
1/12/2015
This dressing is amazing. I made extra and added it to my serving at the table. This salad is very versatile and i have used the same dressing on my own variations of this salad. Tuna instead o...
8/26/2015
Very good. I used olive oil in place of water in the dressing; bagged coleslaw mix in place of Napa cabbage, cooked pork tenderloin in place of shrimp, regular cucumber in place of English cucum...
5/19/2015
My husband gave this salad five stars ... And he is not an easy grader! The rice noodles could have been cooked a little more. I left out the bean sprouts and used a regular cucumber. Full of...
5/19/2015
This salad has great fresh flavors that work so well together. I marinated shrimp for a few minutes in lime juice and sambal oelek before barbecuing. This one is a keeper.
7/16/2015
This was excellent! Great combination of ingredients and flavors. I used close to a Tablespoon of ginger but only because I love it and used 4 Tablespoons of cilantro and basil each but left ou...
7/2/2018
Pretty good! I used chili flakes instead of sriracha. I will probably use rice vinegar next time, instead of lime juice, and likely will cut back the sugar. I used some leftover grilled chicken ...