• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Vietnamese Spring Noodle Salad

  • Recipe Submitted by on

Category: Salads, Vietnamese

 Ingredients List

  • Water for boiling
  • 1/2 lb Quarter inch rice sticks
  • -(imported from Thailand)*
  • 2 c Fresh snow peas; trimmed
  • 16 md Shrimp; shelled
  • 1 Clove garlic; minced
  • 1 Shallot; minced
  • 2/3 c Fresh lime juice
  • 1/2 c Fish sauce*
  • 1/2 c Water
  • 4 tb Sugar
  • 1/2 ts Red pepper flakes
  • 2 Bibb lettuce heads; leaves
  • -separated, rinsed and
  • -patted dry
  • 3 Carrots; peeled and grated
  • 3 c Fresh mung bean sprouts
  • 1 c Diced cucumber
  • 2 Scallions; trimmed and
  • -thinly sliced
  • 1 c Fresh mint leaves
  • 1/4 c Fresh cilantro; roughly
  • -chopped; 1/4 to 1/2 cup


* Available in Asian grocery stores

Bring one large pot and one medium-size pot of water to a boil. Drop the
snow peas into the medium-size pot and cook for about 10 seconds (they will
turn bright green). Remove them from the pot with a slotted spoon and rinse
under cold water.

When the water in the medium-size pot has returned to a boil, add the
shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp
under cold water. Set aside.

Add the rice noodles to the large pot of boiling water. Boil for 4-5
minutes, drain, and rinse under cold water.

In a small bowl, whisk together the garlic, shallot, lime juice, fish
sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is
dissolved. Divide the dressing into four small bowls.

Pile the lettuce leaf "cups" in the center of a large platter. Surround the
lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion,
mint. cilantro, snow peas, noodles, and shrimp.

Give each person a plate upon which to put a lettuce leaf cup. Fill each
lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and
roll up in the shape of a cylinder.

Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat;
1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg
sodium; 5g fiber.

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