Chilled Vietnamese Rice Noodle Salad with Shrimp and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing cold rice noodle salad tossed with poached shrimp, fresh herbs, and a tangy fish sauce dressing. This Vietnamese-inspired Instant Pot recipe, ready in about 30 minutes, pairs rice vermicelli noodles, large shrimp peeled and deveined, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 7 oz rice vermicelli noodles and cook for 3-4 minutes until tender but slightly firm. Drain and rinse under cold water to stop cooking, then set aside.
  2. Step 2: In the same boiling water, add 12 large peeled and deveined shrimp and poach for 2-3 minutes until pink and opaque. Remove shrimp and immediately chill in ice water, then drain and slice in half lengthwise.
  3. Step 3: In a small bowl, whisk together 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 tbsp granulated sugar, 1 minced garlic clove, and 1 small minced red chili if using until sugar dissolves.
  4. Step 4: In a large mixing bowl, combine the cooked noodles, sliced shrimp, 1 medium julienned cucumber, 1 medium julienned carrot, 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 1/4 cup chopped Thai basil. Toss gently with the dressing.
  5. Step 5: Transfer the salad to serving bowls and sprinkle 1/4 cup chopped roasted peanuts on top for crunch. Serve chilled or at room temperature.

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