Vermicelli Noodle Salad with Steamed Shrimp, Crispy Shallots and Garlic
Loaded with vegetables and topped with steamed shrimp, this colorful noodle salad features a range of contrasting flavors and textures. Although the ingredient list is a bit long, you’ll be rewarded with a vibrant, fresh-tasting dish that makes a satisfying meal on a warm spring day. For the best flavor, use shell-on shrimp; gently steaming them in the shells keeps the shrimp tender and juicy. A mandoline is a must for quickly cutting the cabbage and other veggies into thin, even slices.
Ingredients
- 1 lb. (500 g) head-on, unpeeled shrimp
For the crispy shallots and garlic:
- 1 cup (8 fl. oz./250 ml) canola oil
- 1 shallot, thinly sliced on a mandoline into rings
- 6 garlic cloves, thinly sliced on a mandoline
- Kosher salt
12 oz. (375 g) rice vermicelli noodles- Canola, sesame or avocado oil for drizzling
For the dressing:
- 1/4 cup (2 fl. oz./60 ml) water
- 2 Tbs. fish sauce
- 2 Tbs. rice wine vinegar
- Juice of 1/2 lime
- 2 Tbs. chile garlic sauce or chile crisp
- 1 Tbs. sugar
1/2 large or 1 small napa cabbage, halved and thinly sliced on a mandoline- 1 small red cabbage, quartered and thinly sliced on a mandoline
- 1 cucumber, thinly sliced lengthwise on a mandoline with the flat blade
- 3 carrots, peeled and thinly sliced on a mandoline with the julienne blade
- 1 Thai red chili, thinly sliced crosswise
- 1/4 cup (3/4 oz./20 g) sliced scallions
- 1/4 cup (1/4 oz./7 g) fresh mint leaves
- 1/4 cup (1/4 oz./7 g) fresh cilantro leaves and tender stems
Directions
To prepare the shrimp, place a large or small double-stacked steamer basket over a pot of simmering water. Place the shrimp in the basket in a single layer and steam until opaque throughout, 4 to 6 minutes. Transfer the shrimp to a bowl and let cool slightly, then refrigerate while you prepare the rest of the salad.
To prepare the crispy shallots and garlic, in a sauté pan over medium heat, warm the canola oil. Separate the shallot slices into rings, then drop them into the hot oil. Cook, tossing occasionally, until golden, about 3 minutes. Add the garlic and cook until deeply golden, about 1 minute. Strain the shallots and garlic through a fine-mesh sieve set over a bowl. Discard the oil or save for another use. Season the shallots and garlic with a pinch of salt. Set aside.
Cook the rice vermicelli noodles according to the package instructions. Drain and drizzle with a little canola oil to prevent sticking. Let cool.
To prepare the dressing, in a small bowl, whisk together the water, fish sauce, vinegar, lime juice, chile garlic sauce and sugar.
To assemble the salad, in a large bowl, toss the cabbage with half of the dressing, massaging it in to wilt the cabbage slightly. Artfully top the cabbage with the noodles, cucumber, carrots and shrimp, then drizzle with the remaining dressing. Garnish with the crispy shallots and garlic, red chili, scallions, mint and cilantro. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen