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Vietnamese Noodle Salad with Lemongrass Shrimp

Ben Fink

Servings: 4

Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper.


For the noodles:

  • 8 oz. dried rice vermicelli

For the shrimp:

  • 2 Tbs. vegetable oil
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 1 lb. large shrimp, peeled and deveined
  • 1 Tbs. minced fresh lemongrass
  • 2 cups sliced white mushrooms
  • 2 tsp. fish sauce
  • 1 tsp. sugar
  • Kosher salt to taste

For the garnishes:

  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 2 cups fresh, crisp bean sprouts
  • 1-1/2 cups peeled, seeded, and julienned cucumber
  • 1/3 to 1/2 cup roughly chopped or small whole mint leaves
  • 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
  • 2 Tbs. chopped roasted peanuts
  • 12 sprigs fresh cilantro
  • 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)


Cook the noodles:

  • Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don’t be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they’re cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the shrimp:

  • In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

Assemble the salads:

  • Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.


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Reviews (3 reviews)

  • user-4637753 | 04/10/2020

    absolutely amazing! every touch of layered flavor. I let the shrimp dry out in the fridge for two days and had the wok blazing hot. Used dried shallots from Penzies which tend to make the crispy onions that make this dish sing.

  • phyzzzy | 10/18/2017

    This was an excellent dish; however, it took a long time to cut everything up, make the nuoc cham, and then cook it all. We loved it but this was not easy to make.

    It must have taken over 1.5 hours to do everything. Given that, it was very good but not for a quick meal so I don't know why the other reviewer would say it was easy.

    I have eaten at LemonGrass in Sacramento and have always loved her restaurants and recipes.

  • daughters | 08/20/2010

    This salad was easy to make and spectacular to eat!The salad recipe of the summer! The contrast of the warm shrimp mushroom mixture over the cool crip salad was definitely palate pleasing, great for a warm summer night. It has made the entertaining list for sure. 5 stars for this one.

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