Packed with flavor and freshness, this entree noodle salad is ideal for a hot summer day. Both the shrimp and the vermicelli rice stick noodles cook very quickly, so this dish comes together fast.

Prep time: 75 min

Cook time: 45 min

Total time: 120 min

Vermicelli Rice Stick Salad with Vietnamese Shrimp
Copyright Recipe © 2015 Woodland Foods


  • 1/3 Cup Asian Fish Sauce

  • 1/4 Cup Unseasoned Rice Wine Vinegar

  • 3 Tablespoons White Sugar

  • 1 1/2 Tablespoons Fresh Lime Juice

  • 3 Large Garlic Cloves, minced

  • 1/2 Teaspoon Gochugaru Chile Flakes

  • 1 Pound Large Shrimp, (U16-20) peeled and deveined

  • 1/2 Lemon

  • 1 English Cucumber

  • 4 Scallions

  • 1/2 Pound Rice Sticks

  • 1 Cup Fresh Mint Leaves, chopped

  • 1/2 Cup Fresh Cilantro Leaves, chopped

  • 2 Tablespoons Peanuts, chopped


  1. Stir together fish sauce, rice vinegar, sugar, lime juice, garlic and red pepper flakes in a small bowl until sugar is dissolved. Chill dressing, covered, 1 hour.

  2. Cook shrimp with lemon in a large saucepan of salted boiling water for 2 minutes, or until just cooked through. Drain in a colander and rinse under cold water to stop cooking. Halve shrimp lengthwise.

  3. Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.

  4. Place noodles in a bowl, and add hot water to cover. Soak 15 minutes to soften.

  5. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and then add to boiling water for 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Using clean kitchen scissors, cut into 4-inch lengths.

  6. Divide noodles, shrimp, vegetables and dressing among 4 bowls, and sprinkle with herbs and peanuts.