My Store: Store Details (change)

My Shopping List

Your shopping list is empty!

It's easy to use -- just click on anything that says "Add to List" or enter your own items today!

Vietnamese Shrimp Salad With Rice Vermicelli


Ready In: 45 Minutes
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cook rice vermicelli in large pot of boiling water for about 5 minutes, until tender but still firm. Drain and rinse thoroughly to cool.
  • Combine fish sauce, vinegar, sugar and garlic in small saucepan. Heat gently, stirring constantly, until sugar is dissolved. Set aside to cool.
  • Add shrimp and lemon half to medium-size pot of boiling water and poach shrimp in barely simmering water until pink and firm, about 2 to 3 minutes. Drain, discard lemon and set aside.
  • Place rice vermicelli in large mixing bowl and pour half of the dressing over. Toss well. Add shrimp, carrot, cucumber and scallions; toss again.
  • Serve immediately or hold for up to 1 day by refrigerating in airtight container. To serve, place on individual salad plates and garnish each with sprinkling of cilantro and peanuts. Pass remaining dressing at table.
  •  SAVE