Saigon Noodle Salad
Medium Caribbean Salad

Saigon Noodle Salad

Total Time
43 min
18m prep · 25m cook
Servings
4 people
Rating
Difficulty
Medium
30 views

This Vietnamese-style Saigon noodle salad recipe is my "too hot to cook" staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

Ingredients

  • 0.25 cups water , or more to taste
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar , or more to taste
  • 1 clove garlic , minced
  • 1 teaspoon minced fresh ginger
  • 0.5 teaspoons Sriracha sauce

Instructions

  1. 1

    Gather all ingredients.

  2. 2

    Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.

  3. 3

    Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cool; shake and drain in a colander to remove as much water as possible.

  4. 4

    Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.

  5. 5

    Drizzle dressing over salad; toss to coat. Top with chopped peanuts.

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Nutrition Facts

Per serving

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