Vietnamese Shrimp Noodle Salad
I’m a big fan of the No. 28 at Vietnamese Garden in Harrisburg, Pennsylvania. If you visit our area, it’s a must visit! My sister is their biggest Pho fan. In fact, she visited from out of state this week and literally went straight there from the airport . . . only to discover they are closed for a family vacation. No worries, we found a suitable substitution for the day but I was still missing my No. 28 . . . the Shrimp Rice Noodle Salad, so I made it at home!
There is virtually no cooking involved with this recipe . .. it’s more about the dicing and slicing and mixing and melding of flavors. I found all the ingredients at my local grocery.
I substituted shredded green cabbage for the traditional iceburg lettuce. I love the crunch and it feels like I’m getting a little more nutritional value this way.
What makes this salad is the sauce on top . . . the multiple ingredients create layers of flavor that meld together like nothing else. It’s light and really enhances the fresh vegetables adorning the salad.
There is a lot of opportunity for saving time on putting this salad together. While I cut the carrots by hand, you could buy them precut along with the cabbage or lettuce. I used fresh, cooked shrimp from the seafood counter to save time as well.
The rice noodles take literally THREE MINUTES to cook in boiling, unsalted water. Rinse to cool. I deconstructed this salad so you can see all the elements of it, but simply throw everything into a large bowl and mix well, drizzle the sauce over the individual servings, to taste.