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Saigon Noodle Salad Recipe

Ingredients

How to make it

  • 1. Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
  • 2. Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more.. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
  • 3. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
  • Notes: Dressing can be made ahead and refrigerated for up to 5 days.
  • You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
  • Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
  • The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.

Reviews & Comments 2

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  • AnnInLondon 8 years ago
    NP Marie - that should be 1/4 cup water!
    Was this review helpful? Yes Flag
  • NPMarie 8 years ago
    What wonderful ingredients, sounds delicious!

    Is the 1st ingredient 1/4 or 3/4 cups of water? Thanks!
    Was this review helpful? Yes Flag

The Cook

AnnInLondon London, Canada

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