Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe
A vibrant and refreshing Vietnamese Garlic Shrimp Noodle Salad featuring tender prawns cooked with garlic and served over delicate rice vermicelli noodles and fresh vegetables, all tossed in a tangy lime and fish sauce dressing. Perfect for a light lunch or dinner with a burst of bright, aromatic flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
Ingredients
Scale
Garlic Shrimp
- 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
Dressing
- 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; birds eye chili recommended for spiciness)
Salad and Noodles
- 2.5 oz / 75g dried rice vermicelli noodles
- 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
Instructions
- Marinate the Shrimp: Combine the shrimp, olive oil, minced garlic, salt, and pepper in a small bowl. Set aside for 10 minutes to let the flavors meld.
- Prepare the Dressing: In a small jar, mix lime juice, fish sauce, rice vinegar, caster sugar, finely chopped garlic, and red chili. Shake well to dissolve the sugar and set aside for 10 minutes to allow flavors to develop.
- Cook the Shrimp: Heat a skillet or frying pan over high heat. Add the shrimp with the olive oil and garlic marinade from the bowl. Cook for about 2 minutes, until the shrimp are browned and just cooked through. Remove from heat and transfer the shrimp to a plate.
- Prepare the Vermicelli Noodles: Soak the dried rice vermicelli noodles in hot tap water for a few minutes according to packet instructions, ensuring they don’t overcook. Drain well.
- Assemble the Salad: On a large plate or in a salad bowl, arrange the vermicelli noodles. Add shredded iceberg lettuce, carrot matchsticks, cucumber matchsticks, beansprouts, coriander, and mint leaves.
- Add Shrimp and Dressing: Top the salad with the cooked warm or room temperature shrimp. Drizzle the prepared dressing over the salad or toss lightly to combine. Alternatively, serve the dressing on the side.
- Serve: Serve immediately to enjoy the fresh and zesty flavors at their best.
Notes
- Note 1: Rice vermicelli noodles should be soaked and not boiled to prevent them from becoming mushy.
- Note 2: Cooking shrimp quickly on high heat retains their juicy texture and enhances the garlic flavor.
- The dressing can be adjusted for heat by varying the amount of chili used.
- This salad is best served fresh and not stored for long periods as the noodles can soak up the dressing and lose texture.
Keywords: Vietnamese garlic shrimp salad, prawn noodle salad, rice vermicelli salad, Vietnamese shrimp salad, garlic prawn noodles, fresh Vietnamese salad
