Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Shrimp

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing cold rice noodle salad tossed with fragrant lemongrass, fresh herbs, crunchy vegetables, and succulent shrimp in a tangy dressing. This French recipe, ready in about 30 minutes, pairs rice vermicelli noodles, large shrimp, lemongrass stalk 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.

Ingredients

• 6 oz rice vermicelli noodles
• 12 pieces, peeled and deveined large shrimp
• 1 stalk, white part finely minced lemongrass stalk
• 1 clove, minced garlic clove
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro leaves
• 2 stalks, thinly sliced green onions
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 tbsp, for garnish crushed peanuts

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to boil. Add 6 oz rice vermicelli noodles and cook according to package instructions (about 4-5 minutes) until tender. Drain and rinse under cold water to stop cooking and set aside.
2. Step 2: In a bowl, whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp sugar, and 1 tbsp vegetable oil until sugar dissolves, forming a balanced dressing.
3. Step 3: Heat a nonstick skillet over medium-high heat. Add 12 peeled and deveined large shrimp and 1 finely minced lemongrass stalk (white part) and 1 minced garlic clove. Cook shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: In a large mixing bowl, toss the cooked noodles with 1 julienned carrot, 1 julienned cucumber, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
5. Step 5: Add cooked shrimp and pour the dressing over the salad. Toss gently to combine all ingredients and coat evenly.
6. Step 6: Serve chilled or at room temperature, garnished with 2 tbsp crushed peanuts for a crunchy finish.