Vietnamese Noodle Salad with Lemongrass Shrimp

Name: Vietnamese Noodle Salad with Lemongrass Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 237 milliliters peeled, seeded, and julienned cucumber; 2 teaspoons fish sauce; 473 milliliters fresh, crisp bean sprouts; 12 sprigs fresh cilantro; 1 clove garlic, minced; 4 servings Kosher salt to taste; 1 Tb minced fresh lemongrass; 79 milliliters roughly chopped or small whole mint leaves; 227 grams dried rice vermicelli; 2 Tbs chopped roasted peanuts; 2 shallots, thinly sliced; 454 grams shrimp, peeled and deveined; 1 teaspoon sugar; 79 milliliters roughly chopped or small basil or Thai basil leaves; 2 Tbs vegetable oil; 473 milliliters sliced white mushrooms; 1 recipeÂ Nuoc ChamÂ (Vietnamese Dipping Sauce)

Vietnamese Noodle Salad with Lemongrass Shrimp might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 31g of protein, 11g of fat, and A mixture of recipeâ nuoc chamâ, vegetable oil, bean sprouts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and pescatarian diet. It is a pretty expensive recipe for fans of Vietnamese food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook the noodles: Bring a medium potful of water to a rolling boil.

Ingredients you will need

Pasta

Water

Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear.

Ingredients you will need

Rice Vermicelli

Water

Equipment you will use

Colander

Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated. Cook the shrimp: In a large skillet, heat the oil over high heat.

Ingredients you will need

Pasta

Shrimp

Cooking Oil

Equipment you will use

Colander

Frying Pan

Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.

Ingredients you will need

Shallot

Garlic

Add the shrimp and lemongrass; stir-fry for about 2 minutes.

Ingredients you will need

Lemon Grass

Shrimp

Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes.

Ingredients you will need

Fish Sauce

Mushrooms

Shrimp

Sugar

Salt

Remove from the heat. Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls.

Ingredients you will need

Bean Sprouts

Cucumber

Lettuce

Pasta

Basil

Mint

Soup

Equipment you will use

Bowl

Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Ingredients you will need

Cilantro

Pasta

Peanuts

Shrimp

Equipment you will use

Chopsticks

Bowl

Photo: Ben Fink

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Equipment

Ingredients

Servings:

237milliliters

peeled, seeded, and julienned cucumber 2teaspoons

fish sauce 473milliliters

fresh, crisp bean sprouts 12sprigs

fresh cilantro 1clove

garlic, minced 4servings

Kosher salt to taste 1Tb

minced fresh lemongrass 79milliliters

roughly chopped or small whole mint leaves 227grams

dried rice vermicelli 2Tbs

chopped roasted peanuts 2

shallots, thinly sliced 454grams

shrimp, peeled and deveined 1teaspoon

sugar 79milliliters

roughly chopped or small basil or Thai basil leaves 2Tbs

vegetable oil 473milliliters

sliced white mushrooms 1

recipeÂ Nuoc ChamÂ (Vietnamese Dipping Sauce)

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Asian can be paired with Gewurztraminer, Chenin Blanc, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Elena Walch Kastelaz Gewurztraminer. It has 4.6 out of 5 stars and a bottle costs about 38 dollars.