made me feel like I struck it rich. Super easy to assemble and even tastier to eat.
Vietnamese Summer Roll Salad
8 ounces, weight Bean Thread Noodles
1 Tablespoon Coconut Oil
2 whole Shallots, Thinly Sliced
½ pounds Shrimp, Shells, Veins And Tails Removed
¾ cups Fish Sauce
¾ cups Rice Vinegar
2 Tablespoons Ginger, grated
2 whole Small Red Chilies, Diced
2 Tablespoons Honey
1 whole Medium Cucumber, Julienned
2 whole Carrots, Peeled And Julienned
1 cup Bean Sprouts
⅓ cups Fresh Basil, Chopped
⅓ cups Fresh Cilantro, Chopped
⅓ cups Fresh Mint, Chopped
⅓ cups Roasted Peanuts, Smashed
3 whole Lime Wedges
1. Bring a pot of water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook (refer to the package instructions for the specific timing for your noodles). Put the noodles into a colander to drain and rinse with cold water to stop the cooking process.
2. In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove them from the pan and drain on a paper towel. Add shrimp to the pan and cook until cooked through, roughly 3-4 minutes. Then remove the shrimp from the pan.
3. To make the dressing: In a small bowl whisk together the fish sauce, rice vinegar, ginger, red chili pepper and honey.
4. To assemble the salad: In a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all of the herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.