Lemon-Infused Vietnamese Rice Noodle Salad with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Refreshing rice noodle salad tossed with crisp vegetables, juicy shrimp, and a zesty lemon-fish sauce dressing. This vietnamese-inspired seafood ready in about 30 minutes pairs rice vermicelli noodles, large shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 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 8 oz rice vermicelli noodles and cook for 4-5 minutes until tender but firm. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 12 peeled and deveined large shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes until sugar dissolves.
  4. Step 4: In a large mixing bowl, combine the cooked noodles, shrimp, 1 small julienned cucumber, 1 medium julienned carrot, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro. Pour the dressing over and toss gently to combine.
  5. Step 5: Sprinkle 1/4 cup crushed peanuts on top before serving for added crunch and flavor.

Frequently asked questions

How long does Lemon-Infused Vietnamese Rice Noodle Salad with Shrimp take to make?

Total time is about 30 minutes (20 min prep + 10 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 Lemon-Infused 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 Lemon-Infused 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 Lemon-Infused 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 Lemon-Infused 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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