Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Shrimp

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

A refreshing cold rice noodle salad tossed with fragrant lemongrass, fresh herbs, crunchy vegetables, and succulent shrimp in a tangy dressing. This vietnamese-inspired french 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.

★ 4.2 (14 ratings) 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 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.

Frequently asked questions

How long does Vietnamese-Inspired Rice Noodle Salad with Lemongrass and 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 Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Shrimp?

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 Vietnamese-Inspired Rice Noodle Salad with Lemongrass and 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 Vietnamese-Inspired Rice Noodle Salad with Lemongrass and 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 Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Shrimp?

Vietnamese french 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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