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.
- 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
- 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
Brown sugar, fish sauce, garlic, ginger, lime juice, and Sriracha are all combined in a basin with water.
After bringing a big pot of water to a full boil, turn it off and let the rice noodles soak for one minute. Continue soaking the noodles for an additional 3 minutes after stirring to separate them. Noodles should be drained and rinsed in cold water until chilled. To get rid of as much water as possible, shake the noodles in the colander.
In a sizable bowl, combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil. Toss the salad with the dressing after drizzling it over it. Add chopped peanuts on top.
- Up to 5 days of dressing storage in the refrigerator is possible.
- If sambal oelek or red pepper flakes suit your tastes more, you can substitute them for Sriracha.
- This salad is fantastic with any leftover grilled meat, including shrimp, pork, or chicken.
- Try adding julienned red or yellow pepper, pea pods, baby bok choy, or swap out the cabbage for sliced romaine lettuce. The salad is incredibly adaptable.