Name: Vermicelli Noodle Salad with Shrimp and Chili Fish Sauce Dressing
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 1/2 teaspoons fresh lime juice; 1 tablespoon rice wine vinegar; 2 tablespoons fish sauce; 1 1/2 teaspoons sugar; 1 garlic clove, smashed; Kosher salt; 1 Thai or serrano chili, seeds removed, minced (or ½ teaspoon red pepper flakes); 5 ounces rice vermicelli noodles; 1 1/2 pounds large raw shrimp, peeled; Kosher salt and freshly ground black pepper; 2 garlic cloves, grated; 2 tablespoons vegetable or neutral oil; 3 large carrots, peeled and cut into thin matchsticks; 2-3 Kirby/Persian cucumbers, thinly sliced; 6 lettuce leaves, shredded; 1 cup mint leaves; 1 cup cilantro leaves and tender stems; 1/2 cup scallions, thinly sliced; Lime wedges, for serving; Optional: toasted peanuts, roughly chopped, for serving

Ingredients

Scale

For the Dressing:

2 1/2 teaspoons fresh lime juice
1 tablespoon rice wine vinegar
2 tablespoons fish sauce
1 1/2 teaspoons sugar
1 garlic clove, smashed
Kosher salt
1 Thai or serrano chili, seeds removed, minced (or ½ teaspoon red pepper flakes)

For the Salad:

5 ounces rice vermicelli noodles
1 1/2 pounds large raw shrimp, peeled
Kosher salt and freshly ground black pepper
2 garlic cloves, grated
2 tablespoons vegetable or neutral oil
3 large carrots, peeled and cut into thin matchsticks
2–3 Kirby/Persian cucumbers, thinly sliced
6 lettuce leaves, shredded
1 cup mint leaves
1 cup cilantro leaves and tender stems
1/2 cup scallions, thinly sliced
Lime wedges, for serving
Optional: toasted peanuts, roughly chopped, for serving

Instructions

For the dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, and sugar. Smash garlic with a pinch of salt and use the side of your knife to mash it into a paste. Add garlic paste to the bowl along with minced chili (or pepper flakes). Mix again, and set aside.
For the noodles: Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.
For the shrimp: In a medium bowl, toss shrimp with a generous pinch of salt, several grinds of fresh black pepper, and grated garlic. Heat oil in a large pan over medium-high heat. Cook shrimp until just opaque, about 2 minutes, then remove from the heat.
To serve: Arrange a bed of lettuce at the bottom of two bowls. Using only half of the prepared ingredients, place noodles on top of the lettuce and arrange carrots, cucumbers, and herbs along the sides of the bowl. Top with shrimp and toasted peanuts (if using). Serve with all of the chili fish sauce dressing and lime wedges.