This Vietnamese Shrimp Salad recipe is healthy and flavorful! It's made with vermicelli rice noodles, fresh herbs, and a spicy lime dressing.
This Vietnamese Rice Noodle Salad is inspired by the vibrant flavors of Vietnamese cuisine. It's easy to make and ready in no time!
This Vietnamese Shrimp Salad is packed full of fresh vegetables and herbs and literally bursting with flavor, making it a great choice for lunch or a light dinner during the hot summer months.
It's made with vermicelli rice noodles that are tossed in a chili lime fish sauce dressing that's both tangy and spicy. Fresh veggies like carrots, greens, cucumber, or beans sprouts are added to the salad, along with herbs like mint, cilantro, and basil.
The salad is topped with shrimp that are sautéed with lots of garlic. Shrimp is great because it cooks so quickly, which means that it can be whipped up in no time at all.
When it comes to fresh ingredients that work together harmoniously, you can't do any better than this salad!
Jump to:
- How To Describe Vietnamese Cuisine
- What's In A Vietnamese Salad?
- Ingredients For Vietnamese Shrimp Salad
- How To Make Vietnamese Noodle Salad
- How To Make Vietnamese Salad Dressing
- How To Sauté Shrimp In Skillet
- What To Serve With Vietnamese Noodle Salad
- How Long Does Rice Noodle Salad Last In The Fridge?
- Vietnamese Shrimp Salad with Noodles
How To Describe Vietnamese Cuisine
Vietnamese cuisine is among the best in the world. It's characterized by fresh ingredients with an emphasis on balance. On a whole, it's known for incorporating the five senses into each dish; spicy, sour, bitter, salty, and sweet.
It's one of the healthiest cuisines in the world as a result. Vietnamese food relies heavily on the use of fresh vegetables and herbs. There is little oil, dairy, or gluten found in Vietnamese cuisine, which means that is is often light and balanced.
Vietnamese cuisine is diverse and complex. This salad is a simplified version inspired by the cuisine and in no way 'authentic'. I did my best to bring some of the elements of a traditional salad into this dish using produce from my garden.
What's In A Vietnamese Salad?
Salads are popular in Vietnamese cuisine and often made with vermicelli rice noodles. The rice noodles may be tossed with shredded or thinly sliced meats like chicken, beef, or pork. Seafood is also used frequently in salads.
Thinly sliced or shredded vegetables like carrots, cabbage, and cucumbers are often used, along with herbs like mint and Thai basil.
Fish sauce is one of the most common ingredients used to make Vietnamese salad dressing. It gives Vietnamese salads their characteristic flavor, but is balanced by the use of lime or citrus, sugar, and chilis.
Ingredients For Vietnamese Shrimp Salad
Here's what you'll need to make it.
- 1 lb. Shrimp (thawed, peeled, and deveined)
- 4 cloves Garlic
- 1 Tbsp. Olive Oil
- ¼ tsp. Kosher Salt
- ¼ tsp. Pepper
- 2 Tbsp. Sambal Oelek (chili garlic sauce)
- ¼ cup Lime Juice plus more for garnish
- 2 Tbsp. Sugar
- ¼ Fish Sauce
- 1 cup Water
- 1-2 Carrots
- Lettuce (or greens of choice)
- Bell Pepper (or any veggies of choice)
- ½ cup Mint
- ½ cup Cilantro
- ½ cup Basil (or Thai Basil)
- 1 package Vermicelli Rice Noodles
How To Make Vietnamese Noodle Salad
There are four main components to this salad - The noodles, the shrimp, the veggies, and the dressing.
The great thing is that each of the components cooks quickly and can be made at the same time, which means that this dish only takes about 30 minutes to prepare.
The first step is to is prepare the toppings.
- Thinly chop 2 cups of lettuce (you can use romaine, iceberg, or any greens you like).
- Thinly slice 1 bell pepper (any color).
- Peel and grate 1-2 large carrots using a box grater. You can also julienne the carrots if you prefer.
- Thinly slice any other veggies you like (such as cucumbers or cabbage).
- Finely chop ½ cup each mint, cilantro, and basil (or Thai basil).
- Prepare 1 package of Vermicelli rice noodles (also known as Vermicelli rice sticks). Allow the noodles to cook just until al dente, drain them using a colander, and rinse them under cold water after cooking.
You can find Vermicelli rice noodles (also known as Vermicelli rice sticks or rice noodles) in the Asian aisle of your local supermarket or online.
It's important not to overcook the noodles, or they may become mushy. Make sure to run the cooked noodles under cold water after cooking, as this Vietnamese Shrimp salad is served cold.
How To Make Vietnamese Salad Dressing
One of the best parts of this salad is the dressing. It contains only a few ingredients, but those ingredients pack a lot of flavor.
It's made with Sambal Oelek (also known as chili garlic sauce). Sambal Oelek is a popular chili garlic sauce available in most supermarkets nowadays. It's spicy and commonly used in Asian cooking.
Fish sauce is the other ingredient that gives this dressing a distinct flavor. It's an Asian condiment made from fermented fish and salt and is often aged for a number of years.
If you've never used fish sauce, you may be overwhelmed by its distinctly 'fishy' smell. Even though the smell can be overpowering, its taste is complemented by all of the other components of the dressing.
Make sure to choose a brand of fish sauce that is gluten free if gluten is an issue for you.
- To make the dressing, add 2 Tbsp. Sambal Oelek, ¼ cup lime juice, ¼ cup fish sauce, 2 Tbsp. sugar, and 1 cup water to a small bowl.
- Stir until completely combined.
If the dressing is too spicy, feel free to add a little bit more sugar.
The dressing recipe may be cut in half if you'd like a smaller amount.
Love Asian flavors? Check out these recipes!
- Miso Ginger Cabbage Slaw
- Smoked Salmon Rice Bowl
- Teriyaki Turkey Rice Bowls
- Grilled Chicken with Thai Peanut Sauce
- Teriyaki Turkey Meatballs
- Sweet and Spicy Brussels Sprouts
- Thai Basil Pesto Noodles
How To Sauté Shrimp In Skillet
Shrimp (also known as prawns) is one of the best things to have on hand when you want dinner in a hurry. Generally, shrimp only takes about 5 minutes to cook in a skillet.
I find it best to use raw shrimp as opposed to pre-cooked shrimp, because the pre-cooked seafood is almost always rubbery.
If using frozen shrimp, be sure to thaw it first and remove the shells before cooking. I love the Easy Peel variety, because it's fast and there's no need to worry about the veins.
Of course, if you live near an ocean and have access to fresh seafood, feel free to use fresh shrimp (making sure to peel and devein it if necessary).
At this point, you can prepare the shrimp.
- Mince 4 cloves of garlic.
- Thaw (if frozen) 1 pound of shrimp. Once the shrimp is thawed, remove the shells and devein the shrimp if necessary. Pat the shrimp dry with some paper towels.
- Heat a skillet to medium high and add 1 Tbsp. of olive oil to the pan.
- Once heated, add the shrimp to the skillet along with the minced garlic and ¼ tsp. each kosher salt and pepper. Sauté the shrimp for 2-3 minutes on the first side.
- Flip the shrimp and cook for 1-2 minutes on the second side.
- The shrimp is cooked when the color turns from translucent grey to opaque. The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you are unsure.
- Remove the skillet from the heat and set aside.
It's important not to undercook the shrimp, but it's equally important not to overcook them. Overcooked shrimp may become rubbery.
Love shrimp? Be sure to check out these recipes!
- Skillet Shrimp and Asparagus
- Garlicky Shrimp Risotto
- Cajun Shrimp Tacos
- Sheet Pan Shrimp Tacos
- Air Fryer Shrimp Tacos
- Shrimp Rice Bowls
What To Serve With Vietnamese Noodle Salad
Once all of the components are ready, it's time to assemble the salad.
You can add as much or as little of each ingredient as you like. It's easy to customize this salad to your tastes.
- Add a generous amount of the cooked Vermicelli rice noodles to a bowl.
- Add a generous spoonful or two of the grated carrots, sliced peppers, and shredded lettuce or greens (or any thinly sliced veggies you like).
- Pour as much or as little of the dressing over the salad as you like. I recommend starting with a small amount and adding more, depending on how flavorful you like your salad.
- Add some of the cooked shrimp to the salad.
- Top with a few Tbsp. of chopped mint, cilantro, and basil (or Thai basil). Squeeze a wedge of lime over the top.
This Vietnamese Shrimp Salad may be enjoyed on its own, or paired with any of your favorite Vietnamese dishes.
It's delicious served with Vietnamese Pork Chops, Pho (Vietnamese Noodle Soup, or Vietnamese Dumplings.
How Long Does Rice Noodle Salad Last In The Fridge?
Any leftover rice noodles may be stored for 2-3 days in an airtight container in the fridge.
Leftover shrimp lasts 1-2 days stored in an airtight container in the fridge, although it's best to eat seafood right after cooking.
Any leftover dressing may be stored 2-3 days in an airtight container in the fridge.
I don't recommend freezing any components of this salad, as its best enjoyed fresh.
Looking for more salad recipes? Don't miss these!
- Spiced Butternut Squash Salad
- Healthy Snap Pea Salad
- Marinated Tomato Salad
- Grilled Corn Feta Salad
- Butternut Squash Quinoa Salad
- Harvest Wild Rice Salad
- Pickled Beet Salad
Looking For More Salad Recipes? Don't Miss These!
Chopped Salad with Shrimp
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Vietnamese Shrimp Salad with Noodles
Ingredients
For The Shrimp:
- 4 cloves garlic
- 1 Tbsp. olive oil
- 1 lb. shrimp unthawed, peeled, and deveined if necessary
- ¼ tsp. kosher salt
- ¼ tsp. pepper
For The Dressing:
- 2 Tbsp. Sambal Oelek chili garlic sauce
- ¼ cup lime juice
- 2 Tbsp. sugar
- ¼ cup fish sauce make sure brand is gluten free
- 1 cup water
For The Toppings:
- 1-2 large carrots grated
- 2 cups lettuce or greens of choice
- 1 bell pepper any color
- ½ cup mint
- ½ cup cilantro
- ½ cup basil or Thai basil
- 1 package Vermicelli rice noodles
Instructions
For The Toppings:
- Thinly chop 2 cups of lettuce (can use romaine, iceberg, or any greens of choice).
- Thinly slice 1 bell pepper (any color). Thinly slice any other veggies you like (such as cucumbers or cabbage).
- Peel and grate 1-2 large carrots using a box grater. You can also julienne the carrots if you prefer.
- Finely chop ½ cup each mint, cilantro, and basil (or Thai basil).
- Prepare 1 package of Vermicelli rice noodles (also known as Vermicelli rice sticks). Allow the noodles to cook just until al dente, drain them using a colander, and rinse them under cold water after cooking. Be careful not to overcook the noodles, or they may become mushy.
For The Dressing:
- Add 2 Tbsp. Sambal Oelek chili garlic sauce, ¼ cup lime juice, ¼ cup fish sauce, 2 Tbsp. sugar, and 1 cup water to a small bowl. Stir until completely combined.
For The Shrimp:
- Mince 4 cloves garlic.
- Thaw 1 pound of shrimp (if frozen). Once the shrimp is thawed, remove the shells and devein the shrimp if necessary. Pat the shrimp dry with some paper towels.
- Once heated, add the shrimp to the skillet along with the minced garlic and ¼ tsp. each kosher salt and pepper. Sauté the shrimp for 2-3 minutes on the first side. Flip the shrimp and cook for 1-2 minutes on the second side.The shrimp is cooked when the color turns from translucent grey to opaque. The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you are unsure.
- Remove the skillet from the heat and set aside.
- Add a generous amount of the cooked Vermicelli rice noodles to a bowl. Add a generous spoonful or two of the grated carrots, sliced peppers, and shredded lettuce or greens (or any thinly sliced veggies you like).
- Pour as much or as little of the dressing over the salad as you like. Add some of the cooked shrimp to the salad. Top with a few Tbsp. of chopped mint, cilantro, and basil (or Thai basil). Squeeze a wedge of lime over the top.
Cheryl
Yum! That looks good! I think I need to buy some shrimp. Thanks for sharing this recipe.
Christine
Thanks, Cheryl! It's a super flavorful salad - Hope you like it!
Elaine @ Dishes Delish
Yowza this Vietnamese salad looks yummy. I'm always looking for new ideas to make salads fun and this fits the bill!
Christine
This is one of my favorite salads - It's actually pretty hearty and definitely flavorful!
Megan
Give me anything with loads of garlic and I'm a happy gal! This salad looks super flavorful and quick enough to make for lunch. Thank you!
Christine
Totally quick enough for lunch. I'm with you on the garlic!