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Saigon Noodle Salad
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Prep Time:
25 minutes
Total Time:
30 minutes
Whip up a refreshing Vietnamese-style salad with grilled shrimp, rice noodles, veggies, herbs, and homemade dressing - perfect for beating the summer heat!
Ingredients:
  • 0.25 cup water, or more to taste
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar, or more to taste
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 0.5 teaspoon Sriracha chile sauce
  • 1 (8 ounce) package (linguine-width) rice noodles
  • 2 cups thinly sliced Napa (Chinese) cabbage
  • 1.5 cups matchstick-cut carrots
  • 8 ounces grilled shrimp
  • 1 cup bean sprouts
  • 0.5 English cucumber, halved lengthwise and cut into thin slices
  • 2 green onions, thinly sliced
  • 2.6666667461395 tablespoons chopped fresh mint
  • 2.6666667461395 tablespoons chopped fresh cilantro
  • 2.6666667461395 tablespoons chopped fresh basil
  • 0.5 cup coarsely chopped peanuts
Instructions:
  • Combine water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha in a bowl and whisk until the sugar is fully dissolved.
  • Boil a large pot of water. Remove from heat and soak rice noodles in hot water for 1 minute. Stir to separate the noodles and soak until tender, about 3 more minutes. Drain and rinse noodles with cold water until cooled. Shake in colander to remove excess water.
  • Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl. Drizzle with dressing, toss well to coat, and sprinkle with chopped peanuts before serving.

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