Also known as "yum" in Thai, this salad has many variations and there is lots of wiggle room to change up some of the ingredients. This recipe is my favourite variation and a crowd pleaser. I have a lot of requests for this recipe and I'm sorry it took so long to get around to posting it.
These are some of the traditional ingredients that I always use. The peanuts I usually buy raw and dry cook in a fry pan over medium heat. You can chop them up into smaller pieces if it suits you.
These are 2 of the untraditional ingredients I use and not necessary but they add some nice flavour and colour.
Rice vermicelli is cheap and easy to make. It is a blank slate waiting for flavour. When buying, make sure not to buy the bean vermicelli which has a different texture.
This is the simple dressing with a big punch of flavour. Five ingredients.
Vegetarian version.
Vermicelli Shrimp Salad
12 – 15 raw shrimp
½ package of vermicelli noodles
½ cup of peanuts
one tomato quartered thinly
1/4 cup of thinly sliced shallots (or red onion)
big handful of cilantro roughly chopped
2 tsp of fish sauce
juice of one lime (about 3 tbsp)
one red chilli chopped finely
3 cloves of garlic finely minced
1 tsp of ginger finely minced
1 tsp of oil and 1 tsp of butter
Montreal steak spice (optional)
In a small bowl, mix lime juice, fish sauce, 1/2 the garlic, ginger and chilli. Set aside. Cook vermicelli by putting it in boiling water but turn off the boiling water and just let it soak for 2-3 min. It is very easy to overcook it if you keep the water boiling. While it is soaking, heat the oil and butter in a fry pan. Add the shrimp and garlic and cook just for a minute or two on each side, until pink (I often add a little Montreal steak spice while frying the shrimp). Remove from pan and set aside. Drain noodles and rinse in cold water. Mix all the ingredients together, toss well. Taste, add more of what you must.
Variations:
shrimp/ground pork/ground turkey
peanuts/flavoured peanuts/cashews
lime juice/lemon juice (should be fresh)
veggies/snow peas or asparagus (could be thrown into the hot water for a minute or two with the noodles)/cucumber/bean sprouts/grated carrot/peppers of any colour/chopped basil
12 – 15 raw shrimp
½ package of vermicelli noodles
½ cup of peanuts
one tomato quartered thinly
1/4 cup of thinly sliced shallots (or red onion)
big handful of cilantro roughly chopped
2 tsp of fish sauce
juice of one lime (about 3 tbsp)
one red chilli chopped finely
3 cloves of garlic finely minced
1 tsp of ginger finely minced
1 tsp of oil and 1 tsp of butter
Montreal steak spice (optional)
In a small bowl, mix lime juice, fish sauce, 1/2 the garlic, ginger and chilli. Set aside. Cook vermicelli by putting it in boiling water but turn off the boiling water and just let it soak for 2-3 min. It is very easy to overcook it if you keep the water boiling. While it is soaking, heat the oil and butter in a fry pan. Add the shrimp and garlic and cook just for a minute or two on each side, until pink (I often add a little Montreal steak spice while frying the shrimp). Remove from pan and set aside. Drain noodles and rinse in cold water. Mix all the ingredients together, toss well. Taste, add more of what you must.
Variations:
shrimp/ground pork/ground turkey
peanuts/flavoured peanuts/cashews
lime juice/lemon juice (should be fresh)
veggies/snow peas or asparagus (could be thrown into the hot water for a minute or two with the noodles)/cucumber/bean sprouts/grated carrot/peppers of any colour/chopped basil
This is also great packed up and gets tastier as it sits for a while.
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