SERVES 4
Salad

Ingredients

Betsy's Cold Vietnamese Shrimp and Noodle Salad
  • thin mung bean vermicelli noodles,2,ounces (60 grams),,kame-bean-thread-noodles
  • large prawns,1,pound,in the shell,
  • fresh or dried red bird’s eye chili,1,,sliced into thin rings,thai-bird-chiles
  • lime juice,1,cup,freshly squeezed from 5 to 9 limes,
  • Red Boat Fish Sauce,5,tablespoons,,red-boat-fish-sauce-250-ml
  • sugar,1/3,cup,,white-sugar
  • garlic,1,tablespoon,minced,
  • untoasted sesame oil,1,tablespoon,,kadoya-sesame-oil
  • green papaya,1,small (about 1 pound), peeled halved and julienned,
  • European cucumber,1,(about 1 pound), peeled halved and julienned,
  • fresh cilantro,6,tablespoons,coarsely chopped,
  • fresh basil leaves,6,tablespoons,chiffonade,
  • mint leaves,6,tablespoons,coarsely chopped,
  • scallions,6,tablespoons,finely chopped,
  • dry-roasted peanuts,6,tablespoons,coarsely chopped,roasted-salted-peanuts
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Vietnamese Shrimp and Noodle Salad

A simple Vietnamese-style mung bean noodle salad with vegetables and steamed shrimp. Serve cool with lettuce or cabbage leaves for wrapping, if you like, or pack it up for a picnic. — by Patricia Wells from The Red Boat Cookbook
Written By Patricia Wells | Oct 27, 2018

Ingredients

Betsy's Cold Vietnamese Shrimp and Noodle Salad
  • thin mung bean vermicelli noodles,2,ounces (60 grams),,kame-bean-thread-noodles
  • large prawns,1,pound,in the shell,
  • fresh or dried red bird’s eye chili,1,,sliced into thin rings,thai-bird-chiles
  • lime juice,1,cup,freshly squeezed from 5 to 9 limes,
  • Red Boat Fish Sauce,5,tablespoons,,red-boat-fish-sauce-250-ml
  • sugar,1/3,cup,,white-sugar
  • garlic,1,tablespoon,minced,
  • untoasted sesame oil,1,tablespoon,,kadoya-sesame-oil
  • green papaya,1,small (about 1 pound), peeled halved and julienned,
  • European cucumber,1,(about 1 pound), peeled halved and julienned,
  • fresh cilantro,6,tablespoons,coarsely chopped,
  • fresh basil leaves,6,tablespoons,chiffonade,
  • mint leaves,6,tablespoons,coarsely chopped,
  • scallions,6,tablespoons,finely chopped,
  • dry-roasted peanuts,6,tablespoons,coarsely chopped,roasted-salted-peanuts
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Step one

In a large stockpot, bring 2 quarts of water to a boil over high heat. Add the noodles and swirl in the hot water. Cook for 1 minute or until just tender. Drain thoroughly in a colander and rinse under cold water to prevent the noodles from sticking together. Transfer the noodles to a large bowl and chill.

Step two

Bring 1 quart of water to a simmer in the bottom of a steamer. Arrange the shrimp on the steaming rack. Place a rack over the simmering water, cover, and steam just until the shrimp are pink and cooked through, about 2 minutes.

Step three: Prepare the dressing

In a medium bowl, soak the red chilies in the lime juice for 2 to 3 minutes. Add the remaining dressing ingredients and stir to dissolve the sugar. 

Step four

Pour the dressing over the noodles, add the green papaya, cucumber, herbs, and scallions and toss. Add the shrimp and top with chopped peanuts, serve at room temperature.