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Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs
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.
4 to 6
Servings
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.
20 minutes
Ingredients
-
8
ounces rice vermicelli
-
1
English cucumber, halved lengthwise, seeded and thinly sliced into half moons
Directions
-
01Bring 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.
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July 15, 2022
A deconstructed spring roll salad!
Great recipe. Easy to pull together for a luncheon. Everyone loved it!
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Should the peanuts be salted or unsalted?