Quick Vietnamese-Style Shrimp and Rice Noodle Salad
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 salads 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Vietnamese-Style Shrimp and Rice Noodle Salad 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 Quick Vietnamese-Style Shrimp and Rice Noodle Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.
Can I substitute ingredients in Quick Vietnamese-Style Shrimp and Rice Noodle Salad?
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 Quick Vietnamese-Style Shrimp and Rice Noodle Salad 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 Quick Vietnamese-Style Shrimp and Rice Noodle Salad?
Vietnamese salads 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.
