Vietnamese-Style Cold Rice Noodle Salad with Shrimp and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing cold rice noodle salad featuring tender shrimp, crisp vegetables, and vibrant herbs tossed in a tangy fish sauce dressing. This vietnamese-inspired salads ready in about 25 minutes pairs rice vermicelli noodles, peeled and deveined cooked shrimp, medium, julienned 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.

Prep: 20 min Cook: 5 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese-Style Cold Rice Noodle Salad with Shrimp and Herbs take to make?

Total time is about 25 minutes (20 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 Vietnamese-Style Cold Rice Noodle Salad with Shrimp and Herbs?

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-Style Cold Rice Noodle Salad with Shrimp and Herbs?

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-Style Cold Rice Noodle Salad with Shrimp and Herbs 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-Style Cold Rice Noodle Salad with Shrimp and Herbs?

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.

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