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Home Quick and Easy

Vietnamese Noodle Salad with Shrimp (Prawn)

By:Nagi
Published:1 Jul '15Updated:7 Sep '22
78 Comments
Recipe v

One of my favourite summer salads! This Vietnamese Noodle Salad with Shrimp/Prawns is everything you know and love about Vietnamese food. Fresh, healthy, great textures and full of flavour!

Vietnamese Shrimp Noodle Salad (rice noodles, lettuce, bean sprouts, carrot, cucumber, shrimp, dressing)

A great, fresh Vietnamese noodle recipe

Winter in Sydney swings from being warm enough to run around in shorts and play with your dog at the beach, and cold enough to wear ugg boots and maybe, just maybe, turn on the heater.

So the food I make ranges from hearty winter stews to fresh summer salads. I grill outdoors all year round, I make soups in summer and salads in winter.

I love it! It keeps me on my toes! 🙂

Closeup of Vietnamese Shrimp Noodle Salad

Vietnamese Shrimp Noodle Salad - lovely bright, zesty flavours, incredibly healthy, fast to make and an awesome dressing. recipetineats.com

I actually made this because my mother asked me for a recipe. She rarely does, normally it’s the other way around, with me constantly asking her how to make all the delicious Japanese dishes she cooked for us when we were growing up.

So when she asked me for my Vietnamese noodle salad recipe, I hopped right to it. After all, even when you’re 30-something, you still do as you’re told, right?

I have a chicken version but she was specifically after a prawn (shrimp) version so that’s the one I’m sharing with you today. If you prefer to use chicken, feel free to do so.

This salad is a mash up of classic Vietnamese salads like Goi Ga (Vietnamese Chicken Salad with Cabbage) and Vietnamese Noodle Bowls (seriously, if you haven’t tried this before, it’s a must!). I use a salad dressing recipe by Bill Granger who is a great Australian chef. It’s the one he uses for his Vietnamese Chicken Salad which is on the menu of one of his restaurants.

I really like serving up salads like this laid out with each of the components separately so people can help themselves and with the dressing on the side. But you can toss it all together if you want. Might be safer if you have a shrimp-pig at the table. 😉

– Nagi

Closeup of Vietnamese Shrimp Noodle Salad

Get your Vietnamese fix!

  • Bun Cha – Vietnamese Meatballs (Noodle Bowl)

  • Vietnamese Rice Paper Rolls

  • Lemongrass Chicken – one of my favourite things to grill!

  • Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.

  • Vietnamese Caramelised Pork Bowls – the super quick version of the above

  • Vietnamese Noodle Salad

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Vietnamese Shrimp Noodle Salad (rice noodles, lettuce, bean sprouts, carrot, cucumber, shrimp, dressing)

Vietnamese Garlic Shrimp (Prawn) Noodle Salad

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Salad
Modern Vietnamese
5 from 19 votes
Servings2 - 3
Tap or hover to scale
Print
  • 596
This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Ingredients

Garlic Shrimp (Prawns)

  • 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • Pinch of salt and pepper

Dressing

  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 2 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 large garlic clove , very finely chopped
  • 1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy)

Salad

  • 2.5 oz / 75g dried rice vermicelli noodles (Note 1)
  • 3 cups iceberg lettuce , shredded
  • 1 cup carrot , cut into fine matchsticks
  • 1 1/2 cups cucumber , cut into matchsticks
  • 1 1/2 cups beansprouts
  • 1/4 cup coriander leaves , lightly packed
  • 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

Instructions

  • Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
  • Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  • Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  • Remove the prawns from the skillet onto a plate.
  • Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
  • Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
  • Serve immediately.

Recipe Notes:

1. You can use any type of vermicelli noodles in this, rice or bean. The bean ones are slightly more see through. You can also increase the quantity if you want, to fill it out more.
2. How to tell if prawns are cooked: raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape.
3. This salad is also fantastic with chicken. Just omit the Garlic Shrimp completely and replace with cooked, diced or shredded chicken.
4. Nutrition per serving assuming this serves 3 people. The sodium looks very high because of the amount of dressing made. You need that much dressing to pour it all over the salad, but I'd guess around 1/4 ends up pooled at the bottom of the plate at the end.
Vietnamese Shrimp Salad Nutrition

Nutrition Information:

Serving: 334gCalories: 273cal (14%)Carbohydrates: 36.9g (12%)Protein: 16.8g (34%)Fat: 6.1g (9%)Saturated Fat: 1g (6%)Cholesterol: 105mg (35%)Sodium: 2160mg (94%)Potassium: 538mg (15%)Fiber: 2.6g (11%)Sugar: 9.9g (11%)Vitamin A: 6750IU (135%)Vitamin C: 21.5mg (26%)Calcium: 100mg (10%)Iron: 3.4mg (19%)
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Hi, I'm Nagi!

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78 Comments

  1. Robyn @ simply fresh dinners says

    July 5, 2015 at 9:37 pm

    5 stars
    Ohh, I love this dish, Nagi. Wonderful shrimp with so many flavours and textures – and so colourful! This is a perfect summer lunch with the girls on the back deck with some white wine. Thanks for the inspiration 🙂

    Reply
    • Nagi | RecipeTin says

      July 6, 2015 at 6:56 am

      Thanks Robyn! I saw your email too, I’ll respond to it soon! (Swooning over the overhead pic!)

      Reply
  2. Michelle @ Vitamin Sunshine says

    July 3, 2015 at 5:30 pm

    5 stars
    Yum! So gorgeous, Nagi. We love rice vermicelli noodles 🙂 I’ve been thinking about putting them in a summer salad, but haven’t gotten around to it– I’ll have to start with your recipe!

    Of course I still do what my mom asks, even though I am also 30 something! Mom’s are pretty special 🙂

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:55 pm

      Ha! Glad I’m not the only one still getting bossed around by her mum!! 🙂

      Reply
  3. easypeasy says

    July 3, 2015 at 2:21 pm

    Never tried Vietnamese food before but this makes me want to try it now! 🙂

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:55 pm

      Oooh you must! Vietnamese food is wonderful! It’s so fresh and zingy, I adore it! 🙂

      Reply
  4. Kathleen | HapaNomNom says

    July 3, 2015 at 11:36 am

    5 stars
    LOVE this dish and your mom sounds like she’d be great to have in the kitchen!

    Vermicilli noodles are great, I’m happy just eating straight out of the bowl… in fact, I often steal a few bites before I actually add them to a dish 😉 I love all of the fresh veggies and the dressing is awesome! I use something similar as a dipping sauce with sesame crusted tofu and it really ties the dish together nicely. Definitely got to make this one! 🙂

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:53 pm

      I pick the noodles up, tilt my head back and lower them into my mouth. You? 😉

      Reply
      • Kathleen | HapaNomNom says

        July 5, 2015 at 2:37 pm

        That’s the only way!

        Reply
  5. elaine|ChinaSichuanFood says

    July 3, 2015 at 10:39 am

    Such a great salad for summer. I love the chili sauce part.

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:53 pm

      Thanks so much Elaine! 🙂 The dressing is fabulous, LOVE the chili in it!

      Reply
  6. Helen @ Scrummy Lane says

    July 3, 2015 at 7:28 am

    This is just beautiful, Nagi! And the dressing sounds perfect.
    Your mum sounds like a great little ‘blog recipe assistant’ to have around. Can I borrow her some time? 😉
    Oh, and please don’t remind us of your amazing winter. Sooo envious that your winter is borderline better than our summer! (although I must admit it’s been sweltering here the last few days … not so much fun without air con!)

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:52 pm

      But Helen, you’ll be back here before you know it so you can enjoy it again! So don’t be jealous! 🙂

      Reply
  7. Marissa | Pinch and Swirl says

    July 3, 2015 at 4:52 am

    5 stars
    I am making this salad this weekend!!! Completely fab, Nagi!! You talking about Sydney weather cracked me up – I relate. Bend, Oregon sometimes has 60 degree swings in a 24 hour period!!

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:24 am

      Really?? I had no idea! I thought the climate in that area of the states was pretty consistent to the seasons! I know it’s HOT over there at the moment so YES this is the kind of thing I think is perfect for you guys!!! 🙂

      Reply
  8. felicia | Dish by Dish says

    July 3, 2015 at 1:14 am

    This post is gorgeous – in terms of color, flavor and light!!

    Winter in Buenos Aires is kinda like that in Sydney too – pretty extreme! So I understand what you mean!

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:21 am

      Hi Felicia! Thanks so much for your lovely comment. Oooh, I didn’t even think Buenos Aires would know what cold is!! Do you ever have to wear a jumper??! I don’t know why I have it in my mind that it’s mild/hot all year around!!

      Reply
  9. Gourmet Getaways says

    July 2, 2015 at 8:36 pm

    5 stars
    Wow, from the looks of it this is a healthy, fresh, tasty and awesome salad. Your mom made the perfect choice! 5 stars for this, Nagi 🙂

    Julie & Alesah
    Gourmet Getaways xx

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:18 am

      Hi Julie, thanks so much! Hope you guys are having a great week! N x

      Reply
  10. Krista Bjorn says

    July 2, 2015 at 7:49 pm

    5 stars
    This sounds so delicious and fresh. No wonder your Mom wanted the recipe! 🙂

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:18 am

      Thanks so much Krista!! Fresh and delicious is right 🙂 And you know I’m not a salad girl!! N x

      Reply
  11. Maureen | Orgasmic Chef says

    July 2, 2015 at 1:15 pm

    5 stars
    Oh doesn’t this look good. Today is my first day of having real food in what seems forever. If I have to take one more bite of take away (John’s idea of cooking) I’ll scream. I want this dish right now! 🙂 I did cook breakfast and I ate it too!

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:13 am

      OH YAY! I am so happy seeing your smiling face on the blogosphere again! I was getting so worried when you didn’t reply to my email. Welcome back Maureen! Saw a new post from you too, looking forward to reading it! N x

      Reply
  12. Ciao Florentina says

    July 2, 2015 at 9:50 am

    5 stars
    Safer to toss it together before I come over..Just being honest, those juicy shrimps, how I drool for you !!

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:12 am

      Ha!! You absolutely crack me up!! 🙂

      Reply
  13. Rachel (Rachel's Kitchen NZ) says

    July 2, 2015 at 8:09 am

    Oh, this makes me yearn for Aussie prawns – Nagi – I know I can make it with chicken – but prawns are one of the foods I miss the most, even though we didn’t eat them that often they were always fabulous. Oh, well can’t have everything:-) Will just have to make this with our lovely organic chicken instead.

    Thank you for your kind words again today – Nagi. Have a lovely Thursday, the sun is shining here and there is only a bit of a nip in the air from the snow on the ranges!

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:05 am

      I didn’t realise prawns were hard to come by in NZ! Who would have thought. Tiny island, surrounded by sea!! 🙂

      Reply
  14. Dorothy Dunton says

    July 2, 2015 at 7:31 am

    Hi Nagi! YES, grilling in the snow, wearing work boots and a Carhart jacket with the hood up! One Thanksgiving we deep fried a turkey (outside, obviously) and the wind and snow was so bad it took three of us to block the wind so that the fire wouldn’t go out! But, damn that was a good bird! I was born and raised in that stuff and lived there for fifty years until I decided I didn’t want to be cold anymore! I am no wimp! 🙂

    Reply
    • Nagi | RecipeTin says

      July 3, 2015 at 6:05 am

      I am sitting here, grinning like a fool at the vision you painted in my mind!! I am so impressed. I once erected a wind barrier using an outdoor table just so I could BBQ – but that doesn’t compare to deep frying turkey in the wind and snow!!! Hats off to you Dorothy! 🙂

      Reply
      • Dorothy Dunton says

        July 4, 2015 at 6:19 am

        Hi Nagi! We have a large gas grill, a charcoal grill (that I bought in 1977 and it is still very functional), two smokers, a turkey fryer and fish fryer, all outside. The turkey fryer doubles as a canner in the summer – it is much easier and more practical to can outside when it’s hot – we wash and prep the produce outside also. Oh, l almost forgot, we have a tripod which I hang a cast iron Dutch oven to cook over a campfire! I have baked bread and lasagna on the grill – I can cook just about anywhere in any weather! I guess I’m a survivalist with tools! 🙂

        Reply
        • Nagi | RecipeTin says

          July 4, 2015 at 2:02 pm

          The tripod is just about the coolest thing I’ve ever heard of. You rock Dorothy!! 🙂

          Reply
  15. Tamara Andersen says

    July 2, 2015 at 3:47 am

    Your weather in Sydney sounds a lot like our winter weather in New Mexico! This dish looks amazing!

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:14 am

      Oh, I didn’t know!! I’ve been to other parts in the US where the seasons are really out of whack! Like San Fran – in winter it was like summer, in summer it’s like winter!! 🙂

      Reply
  16. Dorothy Dunton says

    July 2, 2015 at 3:05 am

    Hi Nagi! I’m with you on grilling all year round, even when we lived in MI where we regularly got two to three feet of snow! And, I would be happy to be the shrimp-pig at your house! 🙂

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:13 am

      You grill in the SNOW?? No! You don’t!!! Surely not? Standing over the BBQ in thick parkers??

      Reply
  17. Kevin | keviniscooking says

    July 2, 2015 at 2:37 am

    5 stars
    Looks and sounds delightful, I am a big shrimp lover and the salad dressing is right up my alley! BTW, totally digging the twisted noodles, most artful. 🙂

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:12 am

      Thanks Kevin!! Vermicelli noodles were made for having fun when it comes to styling!! 🙂

      Reply
  18. Shashi at RunninSrilankan says

    July 2, 2015 at 2:33 am

    Haha – sounds like you are onto me, Nagi! I am a shrimp pig for sure! Specially when they look like these do!!! 🙂 I love the sound of your dressing – I Googled fish sauce (I’ve never used it myself) and saw that it’s made with anchovies, salt and water – I bet it tastes wonderful with the chili and sugar!

    I bake indoors all year round – but there’s no way I’ll be getting out to grill in temps less than 60 F!

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:12 am

      Noooo….you? A shrimp pig? Never would have guessed that! He he!! 🙂

      Reply
  19. Mila Furman says

    July 2, 2015 at 2:17 am

    Nagi really love this post. I love the story behind it and it just looks so fresh and gorgeous! Hubs would be ALL about this!!

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:12 am

      Thanks Mila!! 🙂 Fresh is right!! I love how fresh this is, and yet I don’t feel like I’m forcing myself to eat healthy!! 🙂

      Reply
  20. Thao @ In Good Flavor says

    July 1, 2015 at 11:33 pm

    You are making me drool, Naggi! This is childhood and comfort on a plate for me. I’d just love to dig into this right now.

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 7:11 am

      Aw, thanks Thao!! 🙂

      Reply
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