She Strengthens

Vibrant Vietnamese Salad: A Symphony of Flavors

The Perfect Blend of Spicy and Sweet

Get ready to tantalize your taste buds with this refreshing Vietnamese salad, packed with bold flavors and textures. Marinate succulent shrimp in a zesty mixture of lemongrass, Sriracha, fish sauce, garlic, and brown sugar, then grill to perfection. Serve on a bed of rice vermicelli, surrounded by crunchy lettuce, shredded carrot, bean sprouts, cucumber, aromatic herbs, and a sprinkle of chopped peanuts.

Plan Ahead for Maximum Flavor

Remember to marinate the shrimp for at least 1 hour (or overnight for even more flavor). This dish yields 4 to 6 servings, with a total preparation time of 50 minutes, plus marinating time.

Easy to Prepare, Yet Impressive

This recipe is surprisingly easy to make, with a difficulty level of “Easy” and an active cooking time of just 30 minutes. The result is a stunning salad that’s sure to impress your friends and family.

The Essential Ingredients

For the shrimp:

• 1/2 stalk lemongrass, thinly sliced
• 1 tablespoon Sriracha
• 2 tablespoons fish sauce (nuoc mam)
• 2 medium garlic cloves, peeled
• 8 to 10 basil leaves, preferably Thai basil
• 2 tablespoons light brown sugar
• Kosher salt
• 2 tablespoons vegetable oil
• 1 1/2 pounds medium shrimp, peeled and deveined, tails left on

For the salad:

• 8 ounces rice vermicelli
• Kosher salt
• Leaves from 1 head of red- or green-leaf lettuce
• 1 cup shredded carrot
• 1 large handful of mung bean sprouts
• 1 English cucumber, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup cilantro (leaves and small stems)
• 1/2 cup roasted unsalted peanuts, chopped
• Sriracha, for drizzling (optional)
• 1 recipe Nuoc Cham

Bring it all Together

To marinate and cook the shrimp, blend the lemongrass, Sriracha, fish sauce, garlic, basil, brown sugar, salt, and vegetable oil until smooth. Add the shrimp and toss to combine, then set aside to marinate for at least 1 hour. Grill the shrimp just before serving, cooking for about 2 minutes per side.

To make the salad, cook the vermicelli according to package instructions, then arrange on a large serving platter with lettuce leaves, carrot, bean sprouts, and cucumber. Top with grilled shrimp, garnish with mint, cilantro, and peanuts, and drizzle with optional Sriracha. Serve with bowls of Nuoc Cham for a truly unforgettable experience.