Serves 4 people
Dressing:

2 cloves garlic (minced)
2 chilli padi (sliced)
2 tbsp minced ginger
5 tbsp fish sauce
4 calamansi (juiced)
4 tbsp water
2 tbsp sugar
2 tsp oil
1 tsp sesame oil
2 tbsp white vinegar
Salad:

500 g small shrimp, shells removed and boiled (Prawns can be replaced by grilled squid slices, beef slices or chicken pieces)
2 bundles of dried glass noodles (glass noodles can be replaced by rice vermicelli.)
100 g beansprouts
1 carrot (grated or julienned)
2 tbsp mint leave (chopped)
3 scallions (sliced thinly)
½ cup chopped cilantro leaves (to garnish)

Recipe Courtesy of
Asian Food Network

Vietnamese Shrimps and Glass Noodles

Fresh and fabulous, the Vietnamese Shrimps and Glass Noodles Salad is a dish that will add some flair into your regular food roster. Quintessentially Vietnamese, this recipe is wonderfully textured and has layers of flavors, thanks to the use of fresh herbs and vegetables, with sprinkles of calamansi juice and fish sauce. One of the best things about this dish? You can make it in advance and refrigerated for later!

Difficulty: Easy

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Steps: 3 steps
15 Ingredients

Difficulty: Easy
Steps: 3 steps
15 Ingredients

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Instructions

Make Dressing
- Mix all the dressing ingredients together. Set aside. You may refrigerate it.

Prepare shrimp, noodles and bean sprouts
- Marinate the shrimpin ¼ cup of dressing.
- Soak glass noodles in freshly boiled water until transparent.
- Drain and refresh them in cold water, then drain. Set aside.
- Put bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they are not actually wet.

Assemble salad
- In a large bowl, mix the marinated shrimp with the drained noodles, scallions, beansprouts and carrots.
- Dress with 2 tbsp more of the dressing; add more dressing, to taste, if desired.

Plate and Serve!

Sprinkle over chopped cilantro and mint leaves before arranging onto a serving plate.

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Nem Nuong (Vietnamese Pork Meatballs)

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Reviews

Name: Vietnamese Shrimps and Glass Noodles
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: Dressing: 2 cloves garlic (minced); 2 chilli padi (sliced); 2 tbsp minced ginger; 5 tbsp fish sauce; 4 calamansi (juiced); 4 tbsp water; 2 tbsp sugar; 2 tsp oil; 1 tsp sesame oil; 2 tbsp white vinegar; Salad: 500 g small shrimp, shells removed and boiled (Prawns can be replaced by grilled squid slices, beef slices or chicken pieces); 2 bundles of dried glass noodles (glass noodles can be replaced by rice vermicelli.); 100 g beansprouts; 1 carrot (grated or julienned); 2 tbsp mint leave (chopped); 3 scallions (sliced thinly); ½ cup chopped cilantro leaves (to garnish)

Overall Rating

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Ingredients

Serves 4 people
Dressing:

2 cloves garlic (minced)
2 chilli padi (sliced)
2 tbsp minced ginger
5 tbsp fish sauce
4 calamansi (juiced)
4 tbsp water
2 tbsp sugar
2 tsp oil
1 tsp sesame oil
2 tbsp white vinegar
Salad:

500 g small shrimp, shells removed and boiled (Prawns can be replaced by grilled squid slices, beef slices or chicken pieces)
2 bundles of dried glass noodles (glass noodles can be replaced by rice vermicelli.)
100 g beansprouts
1 carrot (grated or julienned)
2 tbsp mint leave (chopped)
3 scallions (sliced thinly)
½ cup chopped cilantro leaves (to garnish)