Friday, January 25, 2008

Vietnamese Stick Noodle Salad with Grilled Shrimp

It's been a long time since I've posted an entry, and for that I am sorry.

I've been a bit lazy lately and a lot has been going on in my life lately. I am hoping I can try to make more time for my blog. I really do enjoy sharing recipes with other people and I would love to hear from all of you and if you've tried my recipes how you liked them.

So, since I've neglected my blog so much lately, I will post a recipe to try to make up for it. :) I've been on a lower in fat diet since November and I've been trying to lose a little weight and I hate the fact that a lot of the foods I like are not low in fat and it's hard to replica something that is rich in fat and carbohydrates. Alas, I have come to the conclusion that you can cut the fat by about half and still be safe and limit the carbs and eat the things you love in moderation. So, here is a recipe for something that I love that I've made lower in fat and still just as tasty.

This recipe is Traditionally made with pork, but you can get it with shrimp in the Vietnamese restaurants. It's one of my favourite foods of all time.

Vietnamese Stick Noodle Salad with Grilled Shrimp

Serves 4


1 lbs. Stick Rice Noodles, cooked 3 minutes
1 lbs. Raw Medium Sized Shrimp, Marinated (see following recipe)
4 Cups Butter Leaf Lettuce, tore into small pieces
1/2 Large Cucumber, sliced into thin strips
1 Large Carrot, shredded, or grated
1 Bundle Cilantro aka Coriander, chopped
1 Small Package Bean Sprouts
4 tbsp. Peanuts, Chopped
3 tbsp. Green Onion, Chopped
2 tbsp. olive oil or corn oil


1. Divide the Nuoc Cham in half. Use one half for marinating the shrimp for 10 minutes.
2. Preheat skillet over medium-low heat with 2 tbsp. olive oil or corn oil.
3. When pan is hot, place the shrimp in skillet and cook on each side for 1 to 2 minutes or until cooked throughly.
4. Place the cooked rice noodles into serving dishes and top with lettuce, cucumber, carrot, cilantro, bean sprouts, peanuts, green onion, and desired amount of shrimp.
5. Pour 2-3 tbsp. of Nuoc Cham on top of each salad and toss to coat.
6. Serve and Enjoy!

Tip: A lot of people over cook their shrimp, and the best way to cook it is to cook until each side begins to turn a red pearly opaque colour and begins to curl up. You want to cook it just until it turns white all the way through, if it cooks for much longer it will turn rubbery, dry, and lose it's flavour.

Nuoc Cham (Dressing & Marinate)


* 1 tsp. crushed red pepper flakes
* 1 tbsp. seasoned rice vinegar
* 1/2 cup nuoc mam (fish sauce), available at Asian markets
* 1/2 cup fresh lime juice
* 4 cloves garlic, minced
* 1/2 cup sugar
* 1 1/2 cups boiling water


1. In a small bowl, soak the red pepper flakes in the vinegar for 10–15 minutes.
2. In a second bowl, combine the fish sauce, lime juice, garlic, and sugar.
3. Stir in 11/2 cups boiling water and the pepper-vinegar mixture.
4. Stir until the sugar is dissolved. Allow to cool. Serve at room temperature.
5. Store in a jar in the refrigerator for up to 30 days.

Stumble Upon Toolbar


Powered by Blogger