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A smartphone photo of Vietnamese Noodle Salad with 5 charred shrimp, rice vermicelli, and organized vegetable sections on a grey stone background.

Vietnamese Noodle Salad with Smoky Charred Shrimp and Tangy Nuoc Cham

This vibrant Vietnamese Noodle Salad features smoky charred shrimp, bright rice vermicelli, and crisp julienned vegetables. Topped with a zesty garlic-chili nuoc cham, it's a refreshing, high-protein meal perfect for authentic summer dining.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Vietnamese Noodle Salad Components
  • 6 oz Thin Rice Vermicelli Noodles 170g; bright white variety
  • 10 large Shrimp 225g; peeled, deveined, tails on
  • 1 tbsp Neutral Oil 15ml; for searing
  • 1 large Carrot 100g; julienned
  • 0.5 large English Cucumber 150g; matchstick cut
  • 1 cup Bean Sprouts 30g; fresh
  • 0.5 cup Cilantro Sprigs 15g; fresh
  • 0.25 cup Mint Leaves 10g; torn
  • 2 tbsp Toasted Peanuts 20g; crushed
  • 1 small Red Bird's Eye Chili sliced into rings
  • 3 tbsp Fish Sauce 45ml
  • 3 tbsp Lime Juice 45ml; fresh
  • 2 tbsp Sugar 30g; white granulated
  • 0.5 cup Warm Water 120ml
  • 1 clove Garlic minced
  • 0.5 tsp Chili Flakes 2g

Equipment

  • 1 Cast Iron Grill Pan To achieve distinct charred marks.
  • 2 White Ceramic Bowl For serving and photography.
  • 2 Small Glass Ramekin For the nuoc cham sauce.

Method
 

Prepare the Components
  1. Boil rice vermicelli for 3-5 minutes until tender. Drain and rinse thoroughly under cold water for 60 seconds to keep them bright white and prevent sticking.
  2. Dissolve sugar in warm water. Whisk in fish sauce, lime juice, minced garlic, and chili flakes until combined into a clear, light amber liquid.
Grill and Assemble
  1. Toss dry shrimp with oil and a pinch of sugar. Sear in a screaming hot grill pan for 2 minutes per side until distinct charred marks form and tails are orange-pink.
  2. Place noodles in a bowl. Arrange julienned carrots, cucumber matchsticks, sprouts, cilantro, and mint in sections. Top with 5 shrimp, peanuts, and sliced chili.

Notes

Rinse noodles in very cold water to ensure they stay separate for the best visual presentation.
Ensure the grill pan is smoking hot before adding shrimp to get those professional charred marks.