Vietnamese Shrimp Vermicelli Salad Recipes

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VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD



Vietnamese Garlic Shrimp (Prawn) Noodle Salad image

This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 20m

Number Of Ingredients 17

12 - 15 medium shrimp ((prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells))
1 tbsp olive oil
2 garlic cloves (, minced)
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 large garlic clove (, very finely chopped)
1 tsp very finely chopped red chili (, adjust to taste (I use birds eye which is spicy))
2.5 oz / 75g dried rice vermicelli noodles ((Note 1))
3 cups iceberg lettuce (, shredded)
1 cup carrot (, cut into fine matchsticks)
1 1/2 cups cucumber (, cut into matchsticks)
1 1/2 cups beansprouts
1/4 cup coriander leaves (, lightly packed)
1/4 cup mint leaves ((ordinary or Vietnamese), lightly packed)

Steps:

  • Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
  • Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  • Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  • Remove the prawns from the skillet onto a plate.
  • Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
  • Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
  • Serve immediately.

Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g

SHRIMP VERMICELLI SALAD



Shrimp Vermicelli Salad image

Shrimp Vermicelli Salad is basically a shrimp summer roll, minus the rice paper, that has been deconstructed. This Vietnamese noodle salad, loaded with fresh herbs and vegetables, can be served warm or cold and the recipe includes a homemade peanut sauce vinaigrette. Grab a fork or chop sticks to dig in!

Provided by Krissy Allori

Categories     Salad

Time 26m

Number Of Ingredients 16

3 ounces Vermicelli rice noodles
1/4 pound wild caught shrimp
1 lemon (if shrimp is raw)
1 carrot (peeled and shredded)
1/4 cucumber (julienne sliced)
2 green onions (sliced thin)
1/4 cup bean sprouts
2 tablespoons fresh mint
1 tablespoon fresh Thai basil
1 tablespoon fresh cilantro
1 tablespoon peanut sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon oil (avocado, olive, vegetable, etc)
1/4 cup crushed peanuts
lime wedges

Steps:

  • To make the salad, you will need to prepare the noodles and the shrimp ahead of time.
  • To cook the noodles, boil in salted water for 2-3 minutes. Drain and rinse. Allow noodles to soak in cold water until ready to use to avoid having them stick together.
  • If you're using pre-cooked shrimp, you're good to go. If your shrimp is raw, slice the lemon in half, squeeze it into a pot of salted water, and drop the lemon halves in. Boil lemon water. Cook shrimp for about three minutes in boiling water, then immediately place in ice water. Remove shells and devein. Slice shrimp lengthwise for salad.
  • To make the dressing, add peanut sauce, fish sauce, and rice vinegar to a small bowl and whisk together. While whisking vigorously, add oil in small stream to fully emulsify.
  • To assemble salad, drain vermicelli and add to large bowl. Add all other salad ingredients and toss. Cover with dressing and toss to combine. Top with crushed peanuts and serve with lime wedges, if desired.

Nutrition Facts : Calories 445 kcal, Carbohydrate 51 g, Protein 20 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 1360 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

VIETNAMESE SHRIMP VERMICELLI SALAD



Vietnamese Shrimp Vermicelli Salad image

Vietnamese Shrimp Vermicelli Salad is one light and fresh bite of deliciousness filled with fresh herbs, veggies and a zesty dressing you will want to drizzle on everything.

Provided by HWC Magazine

Categories     Mains

Time 30m

Number Of Ingredients 20

6 oz Rice Vermicelli noodles
Boiling water (enough to cover noodles in a bowl)
1 tbsp Oil
20 Shrimp (large or about 5-6 large per person (peeled and deveined))
Salt and white pepper (to taste)
1 cup Carrots (julienne sliced or grated)
1 cup Snap peas (cut on an angle)
1.5 cup Bean Sprouts ((sprouted Mung beans) fresh )
1/3 cup Thai Holy Basil (roughly chopped (can exchange with regular basil))
1/3 cup Cilantro ((coriander)- handful - roughly chopped)
1 tbsp Mint (fresh finely chopped (optional))
4 cloves Garlic ( peeled and minced)
3 Thai bird chili
2 stalks Lemongrass (white ends only chopped finely or 2 tbsp lemongrass paste.)
4 Kaffir Lime leaves (chopped finely (or can exchange with 2 heaping teaspoons lime zest) )
1 inch Galangal (knob peeled and grated (or can exchange with fresh ginger))
1/8 cup Fish sauce ((there are gluten free options on the market if you need this))
1/4 cup Lime juice ((plus lime wedges for serving))
2 tbsp Sugar (or sugar alternative- 2 tablespoon (We used coconut palm sugar ) adjust to your sweetness preferences)
2 tbsp Water

Steps:

  • In a large bowl, add your rice vermicelli noodles and boiling water and let sit for about 10-15 minutes, just until aldente. Drain and rinse with cold water and set aside.
  • In a wok add your cooking oil and shrimp and stir fry for about 2-3 minutes until the shrimp are pink and no longer translucent. Add salt and white pepper to taste. Set aside.
  • Prepare your salad dressing - If you have a powerful food processor, add your garlic, chili (to desired heat level), lemon grass, kaffir lime leaves, galangal, fish sauce, lime juice, sugar or sugar alternative to taste and water and process on high until all the ingredients are incorporated and minced extra fine.
  • If you do not have a powerful food processor- go old school and crack out the mortar and pestle. Add your garlic, chili, lemon grass, kaffir lime leaves, galangal and a pinch of salt. Crush ingredients to a fine paste. Add your fish sauce, lime juice, sugar or sugar alternative and water and mix well.
  • In a large bowl, combine your prepared rice vermicelli noodles, your cooked shrimp, your prepared carrots, snap peas and mung beans (or thinly sliced vegetables of choice), chopped fresh Thai Holy Basil (or regular basil), cilantro and mint if desired.
  • Drizzle with your prepared Vietnamese Dressing and toss well. Garnish with lime wedges. Enjoy!
  • *** If you like another layer of texture- try topping with fried shallots or roasted peanuts.

Nutrition Facts : ServingSize 1 g, Calories 276 kcal, Carbohydrate 49 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 908 mg, Fiber 3 g, Sugar 6 g

SHRIMP VERMICELLI SALAD



Shrimp Vermicelli Salad image

This is a great salad to go with cold sandwiches, or to take to a barbeque.

Provided by Tammi Lott

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 9

1 pound vermicelli pasta
1 pound cooked shrimp
2 stalks celery, chopped
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried thyme
1 cup mayonnaise
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 34.3 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 16.6 g, SaturatedFat 3.3 g, Sodium 266.3 mg, Sugar 1.9 g

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO



Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao image

Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

6 ounces shrimp, cleaned and deveined
2 stalks lemongrass
2 tablespoons peanut oil
4 cloves garlic, minced
1/8 teaspoon red pepper flakes (optional)
2 cups onions, cut into slivers
2 teaspoons fish sauce
1 teaspoon sugar
2 cups shredded iceberg lettuce
1 1/2 cups bean sprouts
1/2 cup cilantro, sprigs
1/2 cup basil sprig
4 tablespoons chopped peanuts
8 ounces rice vermicelli
1 -1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

Steps:

  • Bring water to a boil in a large pot; stir in vermicelli.
  • Cook until just tender and drain in colander.
  • Flatten lemongrass with cleaver and mince white part; discard rest.
  • Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
  • Cook until lemongrass is slightly wilted.
  • Add onions and stir-fry until onions are tender.
  • Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
  • For each salad place 1 cup of lettuce in bottom of bowl.
  • Top with 3/4 cup of bean sprouts.
  • Place half the cooked noodles over vegetables in bowl.
  • Top noodles with lemongrass shrimp and onions.
  • Garnish with peanuts.
  • Serve with a plate of cilantro sprigs and basil sprigs.
  • Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
  • Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2

VERMICELLI NOODLE BOWL



Vermicelli Noodle Bowl image

Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h

Yield 2

Number Of Ingredients 20

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon canola oil
2 tablespoons chopped shallots
2 skewers
8 medium shrimp, with shells
1 (8 ounce) package rice vermicelli noodles
1 cup finely chopped lettuce
1 cup bean sprouts
1 English cucumber, cut into 2-inch matchsticks
¼ cup finely chopped pickled carrots
¼ cup finely chopped diakon radish
3 tablespoons chopped cilantro
3 tablespoons finely chopped Thai basil
3 tablespoons chopped fresh mint
¼ cup crushed peanuts

Steps:

  • Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
  • Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
  • Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g

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