This Vietnamese Salad Vermicelli with Shrimp also know as (Goi Tom Thit) and is delicious cold salad. That comes with an authentic Vietnamese dipping sauce that is poured over top to serve.

Find my Thai dipping sauce recipe here Vietnamese salad dressing (nuoc mam) recipe

Vietnamese salad vermicelli with shrimp is a popular and delicious dish to enjoy on a hot summer night. 

Wanting more delicious Thai recipes? There is plenty on my blog such as  Vietnamese Shrimp plating with Spring Rolls, Sweet Thai Chili Chicken, Thai Red Crab Curry, Thai Basil Mussels or this Red Thai Chicken Curry

The combination of rice vermicelli, fresh herbs and shrimp make the salad an incredibly flavorful and refreshing mix. In this blog post, we show you how to make it from scratch and turn it into a complete meal.

This light, flavorful Vietnamese salad vermicelli salad can be customized with different ingredients or toppings to create different flavors every time. It’s also a great way to get in some nutritious vegetables and seafood, making it a healthy and delicious meal.

WHAT IS SHRIMP VIETNAMESE NOODLE SALAD CALLED

Goi Tom Thit in Vietnamese

What You’ll Need to Make Vietnamese Salad Vermicelli with Shrimp and Vietnamese Salad Dressing 

1. One pot for boiling the Vermicelli Rice Noodles
2. Strainer for the rice noodles
3. Cutting board and knife for the veggies
4. Small bowl to make the Vietnamese Sauce for the salad
5. Marinade bowl for the Shrimp
6. Frying pan to make the Shrimp 

Step-by-Step Instructions for Making Vietnamese Salad Vermicelli with Shrimp and Vietnamese Salad Dressing 

HOW TO MAKE VERMICELLI SALAD

• You will want to make two marinades, one for the chicken and one for the sauce that you will serve alongside these bowls.
• Fresh lemongrass is very important here for the chicken marinade, it gives it that really intense lemon taste. So be sure to get your hands on a few stocks that you will simply chop and place into the marinade.
• The longer you marinade the chicken the better. If your making it for dinner then simply marinate it in the morning or the night prior. Then basically the rest of the dish can be pulled together in less than 30 minutes. 

What makes these rice bowls so good is the fresh ingredients and the authentic Vietnamese Salad Dressing.

WHAT IS VIETNAMES SALAD DRESSING

It is a traditional dressing that is used on almost every type of Vietnamese salad dish and that recipe can be found below. It serves very well over cold salads, that are then topped with a marinated then grilled meat protein of your liking.

VIETNAMESE SALAD DRESSING

Also know as “Nuoc Mam” sauce which is a sweet, sour and spicy dressing.

1. 3 cloves garlic (minced)
2. 1/2 cup cold water
3. 1 lime (juiced)
4. 2 tbsp rice vinegar or white vinegar
5. 1/4 cup fish sauce
6. 3 tbsp sugar
7. 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)

Substitute for Nuoc Mam sauce?

Soya sauce mixed with some red hot chili pepper flakes

WHAT IS IN A VERMICCILI SALAD

• Carrots, cucumbers, fresh herbs such as cilantro, shredded iceberg lettuce and a meat protein of your liking.
• Thai marinade and Vietnamese salad dressing

Feel free to add other veggies such as Beans sprouts, fresh herbs, jalapeno peppers. 

IS VIETNAMESE SALAD HEALTHY

Yes, it is packed full of fresh vegetables and herbs along with a lean protein such as shrimp

Keep in mind though the soya sauce and fish sauce has a high sodium content so you may want to use a lighter soya sauce or less dressing on your salad.

HERE ARE A FEW MORE POPULAR DISHES FROM THIS SITE!

Sweet Thai Chili Chicken

 Thai Red Crab Curry

Thai Basil Mussels

Red Thai Chicken Curry

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Vietnamese Salad Vermicelli with Shrimp

Yield: 2

Cook Time: 30 minutes

Total Time: 30 minutes

Print

Ingredients

• SHRIMP MARINADE
• 14 Large Shrimp with the shell on or off
• 2 cloves Garlic
• 2 tbsp Fish Sauce
• 2 tbsp Fresh Lime Juice
• 2 tbsp Brown Sugar
• 1 tbsp Low Sodium Soy sauce
• 2 stalks Lemongrass
• SERVING SAUCE
• 3 cloves garlic (minced)
• 1/2 cup cold water
• 1 lime (juiced)
• 2 tbsp rice vinegar or white vinegar
• 1/4 cup fish sauce
• 3 tbsp sugar
• 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili pepper flakes or Sriracha)
• RICE BOWLS
• Rice vermicelli noodles 1, 8-ounce package
• 4 Mint or Thai basil leaves
• 1 cup Cilantro
• 1 English Cucumber, julienned
• 2 Carrots, julienned
• 1/2 head Iceberg lettuce, sliced

Instructions

TO MAKE THE VERMICELLI SHRIMP BOWLS: START BY MARINDING THE SHRIMP

1. Add all the SHRIMP marinade ingredients and shrimps into a bowl and toss to coat. Place in the fridge in a sealable container from anywhere from 1 hour to 24. Note: the longer the shrimp marinades the better it will taste.

TO MAKE THE SERVING SAUCE:

1. Add all the serving sauce ingredients to a small bowl stir with a small whisk and set aside.

COOK THE VERMICELLI RICE NOODLES:

1. Next bowl some water in a large pot
2. Once the water is boiled pour it over a heatproof bowl that has the vermicelli noodles in it.
3. Soak according to package instructions, then drain and rinse under cold water till cooled and set aside.

COOK THE MARINATED SHRIMP:

1. In a large frying pan add 1 tbsp of oil and place the marinated shrimps along with the sauce/lemongrass in and cook over medium heat and cook for about 4 minutes till cooked throughout and no longer pink inside. Then remove the cooked shrimp from the pan and allow it to cool down on a cutting board.

JULIEN AND SHRED THE VEGETABLES :

1. Julienne the carrots, cucumber and shred the iceberg lettuce.

MAKING THE VERMICELLI SHRIMP RICE BOWLS:

1. Place the cooled noodles into each bowl and then place the julienned carrots on top along with the cucumber and shredded lettuce. Drizzle 4 tbsp of "serving sauce " overtop of everything. Then place the SHRIMP in the middle of the bowl. Serve the bowls with the remaining "serving sauce" on the side, cilantro, basil and lime wedges. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1292Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 152mgSodium: 8600mgCarbohydrates: 175gFiber: 14gSugar: 61gProtein: 56g

These calculations are based off Nutritionix

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