Vietnamese Shrimp Salad with Noodles By Dapur Sinolin

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Salad

Cuisine: Vietnamese

Servings: 4 servings

Ingredients

• 1 pound jumbo shrimp, (454g) 16/20 size, peeled and deveined
• 2 tablespoons vegetable oil, (30ml) divided
• 1/4 cup rose wine, (60ml)
• 5 tablespoons fish sauce, (90ml) divided
• 1 tablespoon soy sauce , (15ml)
• 1/4 cup lime juice, (60ml) divided
• 6 tablespoons honey, (90ml) divided
• 1 tablespoon minced garlic, (18g) divided
• 2 tablespoons lemongrass, (18g) thinly sliced
• 1 tablespoon rice vinegar, (15ml)
• 1/4 cup water, (60ml)
• 1 thai chili, minced
• 8 ounces thin rice noodles, (227g)
• 8 cups romaine lettuce, (290g) 1/4 inch thick slices
• 1 cup shredded carrots, (78g)
• 1 cup english cucumber, (98g) thinly sliced 2-inch long pieces
• 1 cup bean sprouts, (58g, 2 ounces)
• 1/2 cup cilantro leaves, (15g, 1/8 ounce)
• 1/2 cup mint leaves, (15g, 1/8 ounce)
• 1/2 cup basil leaves, (15g, 1/8 ounce)
• 1/4 cup green onions, (11g) thinly sliced
• 1/4 cup roasted peanuts, (33g) chopped

Instructions

1. In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.
2. Allow shrimp to marinate for 15 minutes, stirring occasionally.
3. In a small bowl whisk together 1/4 cup fish sauce, 2 tablespoons lime juice, 1/4 cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili. 
4. Taste sauce and add 1 to 2 tablespoons of water if needed, set nuoc cham sauce aside.
5. In a medium-sized pot bring enough water to cover the rice noodles to a boil.
6. Turn heat off and add in noodles, allow to sit until tender, 3 minutes.
7. Remove noodles and transfer to a colander and rinse with cool water. Set aside.
8. Heat a large skillet over high heat. 
9. Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.
10. Sear shrimp until a brown crust is formed, about 1 to 2 minutes. 
11. Flip shrimp and cook until no longer translucent, about 1 minute. 
12. Transfer shrimp to a plate.
13. Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.
14. Serve nuoc cham sauce on the side with the Vietnamese shrimp salad.