Saigon Noodle Salad

My go-to dish when it’s “too hot to cook” is this Vietnamese-style noodle salad. It uses leftover grilled meat or shrimp to excellent effect and is brimming with flavor.

Ingredients

Dressing:

• 3 tablespoons lime juice
• ¼ cup water, or more to taste
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar, or more to taste
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• ½ teaspoon Sriracha chile sauce

Salad:

• 8 ounces of grilled shrimp
• 1 (8 ounces) package (linguine-width) rice noodles
• 2 cups thinly sliced Napa (Chinese) cabbage
• 1 ½ cups matchstick-cut carrots
• 1 cup bean sprouts
• ½ English cucumber, halved lengthwise and cut into thin slices
• 2 green onions, thinly sliced
• 2 ⅔ tablespoons chopped fresh mint
• 2 ⅔ tablespoons chopped fresh cilantro
• 2 ⅔ tablespoons chopped fresh basil
• ½ cup coarsely chopped peanuts

Directions

1. Step

Brown sugar, fish sauce, garlic, ginger, lime juice, and Sriracha are all combined in a basin with water.