Vietnamese Cold Noodles With Shrimp Food

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VIETNAMESE SHRIMP AND GLASS NOODLE SALAD



Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

  • To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  • To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and 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're not actually wet.
  • In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  • Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

GRILLED VIETNAMESE SHRIMP NOODLE BOWL



Grilled Vietnamese Shrimp Noodle Bowl image

C'mon...learn a new cuisine. From: Cooking Light Global Kitchen by New York Times best-selling author David Joachim.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

5 ounces rice vermicelli, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chilies, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber)
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil, torn
1/4 cup mint leaf, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, cut into 1/4-inch slices
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Steps:

  • Cook rice vermicelli noodles according to package directions.
  • Drain and rinse with cold water; drain.
  • Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
  • Add lime juice, vinegar, fish sauce and chiles; set aside.
  • Combine lettuce, cucumber and herbs; set aside.
  • Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
  • Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
  • Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
  • Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
  • Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
  • Add onions and garlic; stir-fry 30 seconds.
  • Return shrimp to pan; stir-fry 1 minute.
  • Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
  • Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

Nutrition Facts : Calories 466.7, Fat 18, SaturatedFat 2.1, Cholesterol 143.2, Sodium 1406.8, Carbohydrate 52, Fiber 4.7, Sugar 15, Protein 26.9

VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL



Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl image

Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author ­Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

5 ounces uncooked rice vermicelli
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce
2 serrano chilies, thinly sliced (can sub other chili peppers)
4 cups green leaf lettuce, chopped into 1/4-inch strips
3 cups kirby cucumbers (about 2)
1/4 cup cilantro leaf, coarsely chopped
1/4 cup torn Thai basil
1/4 cup torn mint leaf
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, sliced thin
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Steps:

  • Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
  • Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
  • Combine lettuce, cucumber, and herbs; set aside.
  • Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
  • Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
  • Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

Nutrition Facts : Calories 463.6, Fat 17.7, SaturatedFat 2, Cholesterol 143.2, Sodium 1469.2, Carbohydrate 54.9, Fiber 4.1, Sugar 14.1, Protein 23.5

VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP



Vietnamese Noodle Salad With Lemongrass Shrimp image

No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces dried rice vermicelli
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon minced fresh lemongrass
2 cups sliced white mushrooms
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt or sea salt
2 cups washed and shredded romaine lettuce, red or 2 cups green leaf lettuce
2 cups fresh crisp bean sprouts
1 1/2 cups peeled peeled seeded and julienned cucumbers
1/3-1/2 cup mint leaf, rough chopped
1/3-1/2 cup basil or 1/3-1/2 cup Thai basil, rough chopped
2 tablespoons chopped roasted peanuts
12 sprigs fresh cilantro
vietnamese dipping sauce (Nuoc Cham)

Steps:

  • To cook the noodles:.
  • Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
  • To cook the shrimp:.
  • In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
  • To assemble the salads:.
  • Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD



Vietnamese Shrimp and Glass Noodle Salad image

Make and share this Vietnamese Shrimp and Glass Noodle Salad recipe from Food.com.

Provided by Manami

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces rice noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

  • MAKE VIETNAMESE DRESSING:.
  • Simply mix all the ingredients together.
  • This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  • MAKE THE SHRIMP SALAD:.
  • Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
  • While this is going on, soak the noodles in freshly boiled water according to packet instructions.
  • Once re-hydrated, refresh the noodles in cold water, then drain.
  • Put the sugar snaps and 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're not actually wet.
  • In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
  • Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  • Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

Nutrition Facts : Calories 282.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 72, Sodium 1822.1, Carbohydrate 48.5, Fiber 2.9, Sugar 7.1, Protein 12.4

VIETNAMESE COLD NOODLES WITH SHRIMP



Vietnamese Cold Noodles with Shrimp image

Make and share this Vietnamese Cold Noodles with Shrimp recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces rice noodles (mai fun)
2 lbs cooked small shrimp
2 cups fresh bean sprouts
2 cups shredded lettuce
1 cup snipped chives or 1 cup green onion
1 cup snipped fresh mint leaves
1 cup fresh cilantro
1 cup roasted peanuts, chopped
1/2 cup fresh hot chili pepper
1 cup fish sauce
1 cup water
1/3 cup fresh lime juice
1/4 cup white sugar
4 fresh red chilies, seeded
4 cloves garlic, peeled

Steps:

  • (Nuoc Cham: puree these 5 ingredients to smooth. Will keep up to 2 weeks in the fridge.) Cook rice sticks according to package directions.
  • Drain well and rinse in cold water.
  • Drain well.
  • Place on a large serving platter surrounded by remaining ingredients in small bowls.

Nutrition Facts : Calories 606.5, Fat 22, SaturatedFat 3.2, Cholesterol 230.4, Sodium 3537, Carbohydrate 59.8, Fiber 5.8, Sugar 15.5, Protein 45.6

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