Vietnamese Salad Bowl
Ingredients
Marinade
- 2 large garlic cloves pressed
- 1/2 teaspoon Chinese five spice powder
- 1 tablespoon sugar
- 1.5 tablespoons fish sauce I like Red Boat
- 1 teaspoon soy sauce
- 1.5 tablespoons avocado oil or other vegetable oil
Noodle Bowl
- 1 pound large raw shrimp peeled, deveined and rinsed
- 2 cups mixed greens
- 1 medium cucumber sliced thin
- 2 large carrots peeled into thin strips
- 1/2 14 oz package rice stick noodles
Dressing or Dipping Sauce
- 1 tablespoon sugar
- 1 large lime juiced
- 1 tablespoon rice vinegar unsweetened
- 2-3 tablespoons fish sauce
- 1/4 teaspoon red pepper flakes
- 1/2 cup warm water
Instructions
- Mix all the ingredients for the marinade in a small bowl and give it a stir
- Pour the marinade over the shrimp, mix together and refrigerate for at least 30 minutes and up to overnight
- Mix the salad dressing ingredients together in a small bowl or cup and set aside
- Prep your vegetables - I like carrots and cucumbers, but use what ever you love
- Grab the package of rice stick noodles - I find them at my favorite Asian market @unitednoodles
- Pour boiling water over the rice noodles and let sit for about 15 minutes
- Rinse the rice noodles under cold water and set aside
- Place the shrimp on skewers and grill until just done - a quick 2 -3 minutes per side
- Place the lettuce, carrots, cucumbers and shrimp into a beautiful bowl. Drizzle with the dressing sauce and serve
Notes
This recipe is adapted from Andrea Nguyen's Vietnamese Food Everyday cookbook