Saigon Noodle Salad
A vibrant and refreshing Vietnamese salad featuring rice noodles, grilled shrimp, and fresh vegetables, all tossed in a tangy dressing.
Ingredients
For the dressing
- 0.25 cup water (or more to taste)
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar (or more to taste)
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger root
- 0.5 teaspoon Sriracha chile sauce
For the salad
- 1 package linguine-width rice noodles (8-ounce)
- 2 cups thinly sliced Napa (Chinese) cabbage
- 1.5 cups matchstick-cut carrots
- 8 ounces grilled shrimp
- 1 cup bean sprouts
- 0.5 English cucumber halved lengthwise and cut into thin slices
- 2 green onions thinly sliced
- 2.67 tablespoons chopped fresh mint
- 2.67 tablespoons chopped fresh cilantro
- 2.67 tablespoons chopped fresh basil
- 0.5 cup coarsely chopped peanuts
Instructions
Preparation
- Gather all your ingredients; having everything prepared will make the cooking process smoother.
- Prepare the dressing by whisking together the water, lime juice, fish sauce, brown sugar, minced garlic, minced ginger, and Sriracha in a medium bowl until the sugar dissolves completely.
- Bring a pot of water to a boil, add the linguine-width rice noodles, and soak for about 4 minutes until tender. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, toss together cooled noodles, sliced Napa cabbage, matchstick-cut carrots, grilled shrimp, bean sprouts, cucumber, and green onions.
- Add the fresh herbs: mint, cilantro, and basil.
- Drizzle the dressing over the salad and toss until everything is well coated.
- Scatter the chopped peanuts over the salad before serving.
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Notes
This salad can be customized with different proteins or vegetables. For meal prep, keep peanuts separate until serving.