Vietnamese · Lunch
Shrimp Paste Noodle Salad
Rice vermicelli tossed with poached shrimp in a nuoc cham dressing sharpened with shrimp paste, lime, garlic and chili, layered over shredded lettuce, herbs, bean sprouts, cucumber and pickled carrot, finished with crushed peanuts and fried shallot for crunch and contrast.
$6
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
392Calories
30.2gProtein
9.1gFat
47.8gCarbs
12.3gSugar
4.9gFiber
2980mgSodium
268mgChol
1.6gSat Fat
680mgPotassium
140mgCalcium
3.4mgIron
1.7mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Peel and devein the shrimp. Julienne the cucumber and pickled carrot, shred the lettuce, mince the garlic, and slice the chili.
2
Boil
Cook the rice vermicelli in boiling water for 3 to 4 minutes until translucent and tender, then drain and rinse under cold water.
3
Whisk
In a small bowl, whisk the shrimp paste, lime juice, minced garlic, fish sauce and sugar until the paste dissolves completely.
4
Toss
In a large bowl, combine the noodles, lettuce, bean sprouts, cucumber, pickled carrot and shrimp, then pour over the dressing and toss until evenly coated.
5
Plate
Scatter the torn mint, chopped cilantro, sliced chili, crushed peanuts and fried shallot over the noodle salad and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g shrimp, peeled and deveined
- 3.6 oz100g dried rice vermicelli noodles
- 2 tsp2 tsp shrimp paste
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 11 small chili
- 2 cup50g shredded lettuce
- 1/2 cup30g bean sprouts
- 1/2 cup80g cucumber
- 4 tbsp4 tbsp pickled carrot
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp fried shallot
