Vietnamese Noodle Salad
A fresh and flavorful salad that’s perfect for lunch, a weekend dinner, or a buffet. We serve it with shrimp, but you can also choose fish, chicken, steak, or tofu. For a vegan version, replace the fish sauce with soy sauce.
About 30 min
Fish & seafood
Ingredients
- 400 g thin rice noodles
- 400 g shrimp
- 4 tbsp fish sauce
- 4 tablespoons of neutral oil
- 4 tbsp rice vinegar
- 2 tablespoons lime juice
- 1 fresh chili pepper
- 1 tbsp granulated sugar
- 2 carrots
- 1 silver onion
- Mint
- Cilantro
- 400 g risnudlar tunna
- 400 g räkor
- 4 msk fisksås
- 4 msk neutral olja
- 4 msk risvinäger
- 2 msk limejuice
- 1 st färsk chili
- 1 msk rörsocker
- 2 st morot
- 1 st silverlök
- Mynta
- Koriander
Instructions
Cooking Mode
- Cook the noodles according to the instructions on the package. Then rinse them in cold water to stop them from cooking further.
- Slice the chili pepper and the silver onion into thin slices. Grate the carrot.
- Combine fish sauce, neutral oil, rice vinegar, lime juice, and granulated sugar in a large bowl. Stir until the sugar has dissolved. Add the noodles, shrimp, sliced chili, grated carrot, and sliced scallions. Mix everything thoroughly.
- Garnish with cilantro and mint.
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