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Voorjaars-noedelsalade, Vietnamese

Water for boiling

1/2 lb Quarter inch rice sticks (imported from Thailand)*

2 c Fresh snow peas; trimmed

16 md Shrimp; shelled

1 Clove garlic; minced

1 Shallot; minced

2/3 c Fresh lime juice

1/2 c Fish sauce*

1/2 c Water

4 tb Sugar

1/2 ts Red pepper flakes

2 Bibb lettuce heads; leaves separated, rinsed and patted dry

3 Carrots; peeled and grated

3 c Fresh mung bean sprouts

1 c Diced cucumber

2 Scallions; trimmed and thinly sliced

1 c Fresh mint leaves

1/4 c Fresh cilantro; roughly chopped; 1/4 to 1/2 cup

* Available in Asian grocery stores
  • Omschrijving recept: Salades; Vietnamees
  • Aantal Porties: 6
  • Bron: Victoria Abbott Riccardi - Walker (1995)


Bring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water.

When the water in the medium-size pot has returned to a boil, add the shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp under cold water. Set aside.

Add the rice noodles to the large pot of boiling water. Boil for 4-5 minutes, drain, and rinse under cold water.

In a small bowl, whisk together the garlic, shallot, lime juice, fish sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is dissolved. Divide the dressing into four small bowls.

Pile the lettuce leaf "cups" in the center of a large platter. Surround the lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion, mint. cilantro, snow peas, noodles, and shrimp.

Give each person a plate upon which to put a lettuce leaf cup. Fill each lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and roll up in the shape of a cylinder.