Vietnamese Shrimp Vermicelli Salad Recipes

SHRIMP VERMICELLI SALAD

Steps:

• To make the salad, you will need to prepare the noodles and the shrimp ahead of time.
• To cook the noodles, boil in salted water for 2-3 minutes. Drain and rinse. Allow noodles to soak in cold water until ready to use to avoid having them stick together.
• If you're using pre-cooked shrimp, you're good to go. If your shrimp is raw, slice the lemon in half, squeeze it into a pot of salted water, and drop the lemon halves in. Boil lemon water. Cook shrimp for about three minutes in boiling water, then immediately place in ice water. Remove shells and devein. Slice shrimp lengthwise for salad.
• To make the dressing, add peanut sauce, fish sauce, and rice vinegar to a small bowl and whisk together. While whisking vigorously, add oil in small stream to fully emulsify.
• To assemble salad, drain vermicelli and add to large bowl. Add all other salad ingredients and toss. Cover with dressing and toss to combine. Top with crushed peanuts and serve with lime wedges, if desired.

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

Steps:

• Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
• Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
• Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
• Remove the prawns from the skillet onto a plate.
• Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
• Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
• Serve immediately.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO

Steps:

• Bring water to a boil in a large pot; stir in vermicelli.
• Cook until just tender and drain in colander.
• Flatten lemongrass with cleaver and mince white part; discard rest.
• Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
• Cook until lemongrass is slightly wilted.
• Add onions and stir-fry until onions are tender.
• Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
• For each salad place 1 cup of lettuce in bottom of bowl.
• Top with 3/4 cup of bean sprouts.
• Place half the cooked noodles over vegetables in bowl.
• Top noodles with lemongrass shrimp and onions.
• Garnish with peanuts.
• Serve with a plate of cilantro sprigs and basil sprigs.
• Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
• Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.