Vietnamese-Style Herb & Rice Noodle Salad with Grilled Shrimp
A bright Vietnamese-style noodle salad with grilled shrimp, fresh herbs, and a low-sodium nuoc cham dressing.
This bowl leans on the herb-forward, texture-rich style of Vietnamese noodle salads—cool rice vermicelli, crisp vegetables, a small mountain of mint and cilantro, and lightly grilled shrimp on top. The usual nuoc cham dressing gets a lighter touch here, built with low-sodium fish sauce and lime rather than a heavier hand.
Fresh herbs and vegetables do a lot of the nutritional work in this dish, contributing fiber and potassium in place of extra sauce, while grilling the shrimp in a little olive oil rather than deep-frying keeps saturated fat minimal. Using low-sodium fish sauce and skipping added salt elsewhere keeps the sodium count reasonable for a dish built on a naturally salty condiment, and crushed unsalted peanuts add texture and healthy fats instead of a fried topping.
Serve it cold or at room temperature—it's a great make-ahead lunch that only improves as the flavors settle.
Ingredients
For the salad
- 8 oz rice vermicelli noodles
- 1 lb shrimp — peeled and deveined
- 1 tbsp olive oil
- 2 cups shredded lettuce
- 1 cup carrot — grated
- 1 cup cucumber — sliced
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.25 cup unsalted peanuts — crushed
For the nuoc cham
- 3 tbsp lime juice
- 1 tbsp fish sauce — low-sodium
- 1 tsp honey
- 1 clove garlic — minced
- 0.5 red chile — minced
- 3 tbsp water
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Cook rice vermicelli according to package directions; drain, rinse with cold water, and set aside.
- 2Toss shrimp with olive oil; grill or pan-sear over medium-high heat 2-3 minutes per side until pink and cooked through.
- 3Whisk together lime juice, low-sodium fish sauce, honey, garlic, chile, and water for the nuoc cham dressing.
- 4Divide noodles among bowls; top with lettuce, carrot, cucumber, mint, cilantro, and grilled shrimp.
- 5Drizzle with nuoc cham, sprinkle with crushed peanuts, and serve immediately.