We skipped the shrimp and served this as a side to Vietnamese grilled lemon grass pork.
- 8 ounces rice vermicelli noodles
- 1 english cucumber, halved lengthwise, seeded and thinly sliced into half moons
- 1 medium shallots, halved and thinly sliced
- 1 tsp kosher salt
- 1 cup roasted peanuts (finely chopped) *
- 6 TBSP lime juice
- 1 fresno or thai serrano chili, stemmed, seeded and minced **
- 3 TBSP fish sauce
- 2 TBSP packed brown sugar
- 2 tsp ground black pepper
- 1 lb cooked shrimp (roughly chopped)
- 1 1/2 cups chopped fresh cilantro, mint and/or basil
* Cashews will do in a pinch, as it did for us. We only had the lightly salted ones but it worked just fine.
** Didn’t have chilies on hand and wanted the kids to eat it, so we substituted with a small pinch of cayenne
- Bring a large pot of water to a boil. Add noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under cold running water, tossing until fully cooled. Drain again. Use kitchen shears to snip the noddles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside.
- In the colander, toss cucumber and shallot with the salt. Let drain in the sink for about 5 minutes.
- In a small bowl, stir together peanuts, lime juice, chili, fish sauce, brown sugar and pepper.
- Add the cucumber-shallot mixture, the shrimp, and the chopped herbs to the bowl with the noodles. Add the dressing and toss well.