Skip to main content
LoginSign Up
Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs

Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs

Cucumber, a trio of herbs, and chopped peanuts add tons of color and texture to plump shrimp and tender rice vermicelli noodles.

  • Makes
    4 to 6 servings
  • Cook Time
    20 minutes
  • Rating

This noodle salad is a version of one that we tasted in Cambodia. Vegetables, herbs and chopped peanuts add tons of color and texture to tender rice vermicelli noodles. Cambodia is famous for its Kampot pepper—here we use a generous measure of ground black pepper plus a fresh chili to add multilayered spiciness to the savory-sweet dressing. We like the salad best with a combination of cilantro, mint and basil, but it’s still delicious made with only one herb. And if you like, omit the shrimp or substitute 2 cups shredded cooked chicken.

Tip

Don’t bypass the step of rinsing the noodles. It prevents them from sticking together and overcooking. It also cools them down quickly for the salad. If your noodles are long, use scissors to cut them down to a manageable size.

Ingredients
  • 8

    ounces rice vermicelli

  • 1

    English cucumber, halved lengthwise, seeded and thinly sliced into half moons

  • 1

    medium shallot, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 1

    cup roasted peanuts, finely chopped

  • 6

    tablespoons lime juice

  • 1

    Fresno or Thai chili, stemmed, seeded and minced

  • 3

    tablespoons fish sauce

  • 2

    tablespoons packed brown sugar

  • 1

    pound cooked shrimp, roughly chopped

  • 1½

    cups chopped fresh cilantro, mint and/or basil

Step 1

Bring a large pot of water to a boil. Add the noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under running cold water, tossing, until fully cooled. Drain again.

Use kitchen shears to snip the noodles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside.

Step 2

In the colander, toss the cucumber and shallot with 1 teaspoon salt. Let drain in the sink for about 5 minutes. In a small bowl, stir together the peanuts, lime juice, chili, fish sauce, sugar and 2 teaspoons pepper.

Add the cucumber-shallot mixture, shrimp and cilantro to the bowl with the noodles. Add the dressing and toss well.

Featured in