Vietnamese-Style Rice Noodle Salad with Grilled Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing rice noodle salad tossed with fresh herbs, crisp vegetables, and topped with smoky grilled shrimp and a tangy dressing. This vietnamese-inspired seafood ready in about 25 minutes pairs rice vermicelli noodles, large shrimp, peeled and deveined, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 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 add 6 oz rice vermicelli noodles. Cook for 3-4 minutes until tender but firm. Drain and rinse under cold water, then set aside.
  2. Step 2: In a bowl, combine 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 minced garlic clove, and 1 finely chopped small red chili. Stir until sugar dissolves to make the dressing.
  3. Step 3: Toss the drained noodles with 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
  4. Step 4: Toss 12 peeled and deveined large shrimp with 2 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper. Preheat a grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
  5. Step 5: Add the grilled shrimp on top of the noodle salad and drizzle with the prepared dressing. Garnish with 1/4 cup chopped roasted peanuts before serving.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese-Style Rice Noodle Salad with Grilled Shrimp take to make?

Total time is about 25 minutes (15 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-Style Rice Noodle Salad with Grilled 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-Style Rice Noodle Salad with Grilled 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-Style Rice Noodle Salad with Grilled 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-Style Rice Noodle Salad with Grilled Shrimp?

Vietnamese seafood 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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