Vietnamese-Style Herb & Rice Noodle Salad with Grilled Shrimp

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.