Saigon Noodle Salad
A refreshing blend of tender rice noodles, colorful vegetables, and juicy grilled shrimp, topped with a zesty dressing that balances sweet, sour, and spicy notes.
Ingredients
For the Dressing
- 0.25 cup water, or more to taste
- 3 tablespoons lime juice Freshly squeezed is best
- 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 Adjust to taste
For the Salad
- 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
- 2.67 tablespoons chopped fresh mint
- 2.67 tablespoons chopped fresh cilantro
- 2.67 tablespoons chopped fresh basil
- 0.5 cup coarsely chopped peanuts
Instructions
Preparation
- Gather all ingredients before you start to make the process smooth.
- In a bowl, whisk together the water, lime juice, fish sauce, brown sugar, minced garlic, minced ginger, and Sriracha sauce until the sugar is fully dissolved.
- Bring a large pot of water to a full boil. Remove from heat, add rice noodles, and soak for 1 minute. Stir gently and soak for an additional 3 minutes until tender.
- Drain noodles in a colander and rinse with cold water to cool them down. Shake gently to remove excess water.
- In a large mixing bowl, combine the cooled noodles, sliced Napa cabbage, matchstick carrots, grilled shrimp, bean sprouts, cucumber slices, and green onions.
- Mix in chopped mint, cilantro, and basil for added freshness.
- Drizzle the prepared dressing over the mixture and toss everything together until well-coated.
- Sprinkle coarsely chopped peanuts over the top for a delightful crunch.
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Notes
Serve the salad chilled for the best flavor. You can garnish with additional herbs and pair it with grilled meats or seafood.