Quick Vietnamese-Style Shrimp and Rice Noodle Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 salad combining tender shrimp, delicate rice noodles, crunchy vegetables, and a tangy fish sauce dressing for a light yet satisfying meal. This Vietnamese-inspired salad recipe, ready in about 20 minutes, pairs rice vermicelli noodles, large shrimp, peeled and deveined, cucumber, julienned into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

6 oz rice vermicelli noodles
12 large shrimp, peeled and deveined
1/2 cup cucumber, julienned
1/2 cup carrot, julienned
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1 garlic clove, minced
1/4 tsp red chili flakes
2 tbsp peanuts, chopped

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Instructions

Step 1: Bring a large pot of water to a boil. Remove from heat and soak 6 oz rice vermicelli noodles for 5 minutes until tender, then drain and rinse under cold water to stop cooking.
Step 2: Meanwhile, bring a small pot of water to a gentle boil. Add 12 large peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque; drain and set aside.
Step 3: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 minced garlic clove, and 1/4 tsp red chili flakes until sugar dissolves.
Step 4: In a large bowl, combine the drained noodles, cooked shrimp, 1/2 cup julienned cucumber, 1/2 cup julienned carrot, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
Step 5: Pour the dressing over the salad and toss gently to combine. Sprinkle 2 tbsp chopped peanuts on top before serving chilled or at room temperature.