Vietnamese Rice Noodle Salad
Courtesy of Iara <IL918@aol.com>
2 Cups Cooked Rice Noodles
1 Cucumber -- Peeled And Cut Into Small Chunks
1/4 Cup Bean Sprouts
1/4 Cup Shredded Lettuce
6 Large Cooked Shrimp -- Peeled And Deveined And Sliced In-Half
1 Cup Nuoc Cham
Nouc Cham: 3 tablespoons fish sauce 4 tablespoons rice vinegar 1/3 cup warm water 1 1/2 tablespoons sugar 1 chili, cut into tiny chunks 1 clove garlic, chopped 1/4 lime, juiced
1. Mix nouc cham ingredients together in a small bowl. Refrigerate for at least an hour before using.
2. To cook the rice noodles, soak them in boiling water for about 3 minutes.
3. To cook the shrimp, boil it until just pink (minutes, if that long). Hold under ice cold water to stop the cooking process.
4. This salad is made in layers. For each serving, place cucumbers on bottom, then lettuce and bean sprouts. Next layer rice noodles, then shrimp. Spoon nouc cham on top.
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