Saigon Noodle Salad

4.5
(39)
29 Reviews
4 Photos

This Vietnamese-style Saigon noodle salad is my "too hot to cook" staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

Submitted by AnnInLondon
Updated on November 4, 2024
4
4
Prep Time:
25 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

Dressing:

  • ¼ cup water, or more to taste

  • 3 tablespoons lime juice

  • 3 tablespoons fish sauce

  • 3 tablespoons brown sugar, or more to taste

  • 1 clove garlic, minced

  • 1 teaspoon minced fresh ginger

  • ½ teaspoon Sriracha sauce

Salad:

  • 1 (8 ounce) package (linguine-width) rice noodles

  • 2 cups thinly sliced Napa (Chinese) cabbage

  • 1 ½ cups matchstick-cut carrots

  • 8 ounces grilled shrimp

  • 1 cup bean sprouts

  • ½ English cucumber, halved lengthwise and cut into thin slices

  • 2 green onions, thinly sliced

  • 2 ⅔ tablespoons chopped fresh mint

  • 2 ⅔ tablespoons chopped fresh cilantro

  • 2 ⅔ tablespoons chopped fresh basil

  • ½ cup coarsely chopped peanuts

Directions

  1. Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.

  2. Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cooled; shake and drain in a colander to remove as much water as possible.

  3. Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl. Drizzle dressing over salad; toss to coat. Top with chopped peanuts.

Cook's Notes:

The dressing can be made ahead and refrigerated for up to 5 days.

You can use sambal oelek chili paste or red pepper flakes in place of Sriracha if that better fits your taste preferences.

Any leftover grilled protein works well in this salad: shrimp, pork, or chicken are all great options.

The salad is very flexible; try adding julienned red or yellow bell pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for cabbage.

58 home cooks made it!

Nutrition Facts (per serving)

450 Calories
10g Fat
71g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 450
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 109mg 36%
Sodium 1265mg 55%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 18%
Total Sugars 16g
Protein 20g 41%
Vitamin C 24mg 27%
Calcium 123mg 9%
Iron 4mg 19%
Potassium 657mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.