This Vietnamese Spring Noodle Salad is a refreshing and interactive meal that brings the bright flavors of Southeast Asia to your table. Featuring tender rice noodles, sweet shrimp, and a colorful array of fresh vegetables like snow peas, carrots, and cucumber, each bite is a burst of texture and flavor. The dressing, a perfect balance of salty fish sauce, tangy lime juice, and a hint of sweetness, ties everything together beautifully. Served as individual lettuce cups, this dish encourages a fun, communal dining experience. It is light enough for a warm summer evening yet satisfying enough for a weeknight dinner. Garnished with fragrant mint and cilantro, this salad is not only delicious but also visually stunning, making it an excellent choice for entertaining or a healthy family meal.
Vietnamese Spring Noodle Salad
Description
This Vietnamese Spring Noodle Salad is a refreshing and interactive meal that brings the bright flavors of Southeast Asia to your table. Featuring tender rice noodles, sweet shrimp, and a colorful array of fresh vegetables like snow peas, carrots, and cucumber, each bite is a burst of texture and flavor. The dressing, a perfect balance of salty fish sauce, tangy lime juice, and a hint of sweetness, ties everything together beautifully. Served as individual lettuce cups, this dish encourages a fun, communal dining experience. It is light enough for a warm summer evening yet satisfying enough for a weeknight dinner. Garnished with fragrant mint and cilantro, this salad is not only delicious but also visually stunning, making it an excellent choice for entertaining or a healthy family meal.Ingredients
Directions
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Bring one large pot and one medium-sized pot of water to a boil.
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Drop the snow peas into the medium pot and cook for about 10 seconds until bright green.
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Remove snow peas with a slotted spoon and rinse under cold water to stop cooking.
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Return the water in the medium pot to a boil.
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Add the shrimp and cook for 2 minutes, or until opaque and pink.
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Drain the shrimp and rinse under cold water. Set aside.
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Add the rice noodles to the large pot of boiling water.
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Boil for 4-5 minutes according to package instructions, then drain and rinse under cold water.
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In a small bowl, whisk together the minced garlic, shallot, lime juice, fish sauce, water, sugar, and red pepper flakes until the sugar is completely dissolved.
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Divide the dressing among four small serving bowls.
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Arrange the Bibb lettuce leaves in the center of a large platter.
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Surround the lettuce with separate mounds of grated carrots, bean sprouts, diced cucumber, sliced scallions, mint leaves, chopped cilantro, blanched snow peas, cooked noodles, and shrimp.
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To serve, place a lettuce leaf on a plate, fill with a small amount of each ingredient, drizzle with dressing, and roll up into a cylinder.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 73.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fish sauce and rice sticks are available at Asian grocery stores or the international aisle of most supermarkets.
For a vegan variation, omit the shrimp and fish sauce. Replace fish sauce with a soy sauce or tamari and lime juice mixture, and add tofu or mushrooms for protein.
Ensure all vegetables are thoroughly dried to prevent the lettuce from becoming soggy.
You can adjust the heat level by increasing or decreasing the amount of red pepper flakes.
