Description
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.
Ingredients
- ¼ cup white vinegar
- ¼ cup fish sauce
- 2 tablespoons white sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon canola oil
- 2 tablespoons chopped shallots
- 2 skewers
- 8 medium shrimp, with shells
- 1 (8 ounce) package rice vermicelli noodles
- 1 cup finely chopped lettuce
- 1 cup bean sprouts
- 1 English cucumber, cut into 2-inch matchsticks
- ¼ cup finely chopped pickled carrots
- ¼ cup finely chopped diakon radish
- 3 tablespoons chopped cilantro
- 3 tablespoons finely chopped Thai basil
- 3 tablespoons chopped fresh mint
- ¼ cup crushed peanuts
Instructions
- Whisk vinegar
- fish sauce
- sugar
- lime juice
- garlic
- and red pepper flakes together in a small bowl; set sauce aside.
- Heat oil in a small skillet over medium heat. Add shallots; cook and stir until 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 noodles.
- Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers
- carrots
- daikon
- peanuts
- cilantro
- Thai basil
- mint
- and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour sauce on top and toss thoroughly to coat before eating.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 2