Go Back
Print
Recipe Image
Instruction Images
Notes
–
+
servings
Smaller
Normal
Larger
Print
Vietnamese Salad Bowl
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
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