Inspired by bun, the Vietnamese rice noodle salad, we created a spicy, tangy sauce made with lime juice, fish sauce, chile and garlic to marinate the shrimp and to drizzle over this dish., September 2022


Credit: Jason Donnelly

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Whisk water, lime juice, fish sauce, brown sugar and chile (or jalapeño) in a medium bowl. Transfer half to a small bowl and set aside. Add shrimp, lemongrass and garlic to the medium bowl and stir to combine. Let stand at room temperature, stirring occasionally, for 15 minutes.

  • Meanwhile, cook noodles according to package directions. Drain and rinse under cold water until chilled.

  • Heat oil in a large nonstick skillet over medium heat. Add the shrimp with the marinade and cook, stirring occasionally, until cooked through, about 4 minutes.

  • Divide lettuce, the noodles, carrots and cucumber among 4 bowls. Using a slotted spoon, divide the shrimp among the bowls. Whisk the liquid remaining in the pan into the reserved sauce. Drizzle over the bowls. Garnish with mint and peanuts and serve with lime wedges, if desired.

Nutrition Facts

3 oz. shrimp, 1 3/4 cups vegetables & 1 cup noodles
351 calories; protein 27g; carbohydrates 51g; dietary fiber 3g; sugars 8g; added sugar 3g; fat 5g; mono fat 2g; poly fat 1g; cholesterol 183mg; vitamin a iu 13455IU; vitamin b3 niacin 1mg; vitamin c 16mg; vitamin e iu 2IU; folate 35mg; vitamin k 66mg; sodium 739mg; calcium 125mg; chromium 1mcg; iron 2mg; magnesium 73mg; phosphorus 293mg; potassium 698mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 1mcg.