Rating: 4.5 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

additional:
5 mins
total:
30 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.

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  • 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.

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

450 calories; protein 20.4g; carbohydrates 71g; fat 10.1g; cholesterol 109.2mg; sodium 1265.1mg. Full Nutrition
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