Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp

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Light and refreshing rice noodle salad tossed with crisp vegetables, fresh herbs, and tender shrimp in a tangy fish sauce dressing. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs rice vermicelli noodles, cooked shrimp, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Remove from heat and add 6 oz rice vermicelli noodles. Soak for 5 minutes until tender but not mushy, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp brown sugar, 1 minced garlic clove, 1/4 tsp red chili flakes, and 2 tbsp water until the sugar dissolves and the dressing is balanced between salty, sour, and sweet.
  3. Step 3: In a large mixing bowl, combine the drained noodles with 12 cooked shrimp, 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup chopped basil, and 2 sliced green onions.
  4. Step 4: Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
  5. Step 5: Garnish with 1/4 cup chopped roasted peanuts for crunch and serve chilled or at room temperature.

Frequently asked questions

How long does Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp-Tossed Vietnamese Rice Noodle Salad with Shrimp?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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