Dinner · Vietnamese

Vietnamese Shrimp and Noodle Salad with Crispy Shallots

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 19, 2026

This bright, zippy noodle salad comes together in about 20 minutes and tastes like takeout without the wait. Cool rice noodles, juicy shrimp, and fresh herbs get tossed in a tangy lime dressing, then finished with crunchy fried shallots and salty peanuts. It is light enough for a hot day but filling enough to call dinner.

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Vietnamese Shrimp and Noodle Salad with Crispy Shallots

Why you'll love this

  • Ready in about 20 minutes with almost no real cooking.
  • Bright, fresh, and light but still satisfying.
  • The crispy shallots make it feel special.
  • Easy to scale up for a crowd or meal prep.

EveryDayMeal recipe

Vietnamese Shrimp and Noodle Salad with Crispy Shallots

Prep
15m
Cook
5m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 7 oz rice noodles
  • 7 oz (about 1 1/4 cups) cooked shrimp, peeled
  • 1 red onion, thinly sliced
  • 1 red chili, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 handful fresh cilantro
  • 1 handful fresh mint
  • 2 tablespoons roasted peanuts, chopped
  • from 3 limes (about 6 tablespoons) fresh lime juice
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 clove garlic, peeled and crushed
  • 5 slices (about 2 shallots) shallots, thinly sliced
  • as needed vegetable oil, for frying
  • a sprinkle all-purpose flour, for dusting

Equipment

  • Wok or small saucepan
  • Slotted spoon
  • Large mixing bowl
  • Fine sieve
  • Small whisk

Instructions

  1. Pour about 2 inches of vegetable oil into a wok or small saucepan and heat over medium-high until hot. Test it by dropping in a single shallot slice: it should sizzle right away, which means the oil is ready.
  2. Toss the sliced shallots with a light dusting of all-purpose flour, then shake off the excess so they crisp up instead of clumping. Fry them until golden, about 1 minute, watching closely because they go from golden to burnt fast.
  3. Lift the shallots out with a slotted spoon and drain on paper towels, then sprinkle with a little salt and set aside so they stay crunchy.
  4. In a small bowl, whisk together the lime juice, brown sugar, fish sauce, and crushed garlic until the sugar dissolves. Taste and adjust so it is a balance of tangy, salty, and sweet.
  5. Put the rice noodles in a large bowl and pour boiling water over to cover. Let them sit for about 2 minutes, or until just tender, then drain and rinse under cold water to stop the cooking and keep them from sticking.
  6. Shake the noodles well in a sieve to get rid of excess water (soggy noodles water down the dressing), then return them to the bowl.
  7. Add the shrimp, red onion, chili, cucumber, cilantro, and mint. Pour the dressing over everything and toss until well coated.
  8. Top with the crispy shallots and chopped peanuts right before serving so they stay crunchy.

Tips from the kitchen

  • Rinse the cooked noodles thoroughly under cold water and shake them dry, or they will dilute the dressing and turn gummy.
  • Fry the shallots first and set them aside; they crisp best in truly hot oil, so wait for that instant sizzle.
  • Add the shallots and peanuts only at the very end so they keep their crunch.

Estimated nutrition per serving: 340 cal · 18g protein · 48g carbs · 9g fat

Make it your own

  • Swap the shrimp for shredded rotisserie chicken or crispy tofu.
  • Add shredded carrot or bean sprouts for extra crunch.
  • Skip the fish sauce and use soy sauce plus a pinch of salt for a milder, pescatarian-free version.

Storing & make-ahead

Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Keep the fried shallots and peanuts in a sealed container at room temperature, then toss everything together just before serving so nothing goes soggy.

Good to know

Can I use raw shrimp?
Yes. Just poach them in simmering water for 2 to 3 minutes until pink and opaque, then cool before adding.
Can I skip frying my own shallots?
Absolutely. Store-bought crispy fried shallots (sold in most Asian markets) work great and save a step.
How do I keep the noodles from clumping?
Rinse them under cold water right after cooking and drain very well. A little toss with the dressing also keeps them loose.
Is this dish spicy?
It has gentle heat from the chili. Remove the seeds for less kick, or leave the chili out entirely.

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