Vietnamese-Style Cold Rice Noodle Salad with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A refreshing cold rice noodle salad featuring tender shrimp, crisp vegetables, and vibrant herbs tossed in a tangy fish sauce dressing. This Vietnamese-inspired salad recipe, ready in about 25 minutes, pairs rice vermicelli noodles, cooked shrimp, carrot 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 350 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 oz, peeled and deveined cooked shrimp
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro leaves
• 2, thinly sliced green onions
• 1/4 cup crushed roasted peanuts
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp brown sugar
• 1, minced garlic clove
• 1/4 tsp, optional red chili flakes

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Instructions

1. Step 1: Bring a large pot of water to a boil and cook 6 oz rice vermicelli noodles according to package instructions (typically 3-4 minutes) until tender but firm. Drain and rinse under cold water to stop cooking, then drain again.
2. Step 2: In a large bowl, combine the cooled noodles with 12 oz cooked peeled and deveined shrimp, 1 julienned medium carrot, 1 julienned medium cucumber, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
3. Step 3: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp brown sugar, 1 minced garlic clove, and 1/4 tsp red chili flakes (if using) until sugar dissolves and dressing is balanced between sweet and tangy.
4. Step 4: Pour the dressing over the noodle mixture and toss gently until evenly coated.
5. Step 5: Sprinkle 1/4 cup crushed roasted peanuts on top for crunch and serve chilled or at room temperature.