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Milk Street Recipe

Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs

20 minutes

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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.

4-6

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

Reviews
Terry V.
July 15, 2022
A deconstructed spring roll salad!
Great recipe. Easy to pull together for a luncheon. Everyone loved it!
Deirdre C.

Perfect for a summer evening meal. I’ve made this several times and note three changes; I rinse the salt off the cucumbers and shallots, add some chicken with the shrimp and I chill it for an hour before serving. So good!

Pamela F.

I have made this salad many times. In fact I almost always have it on hand! I do add matchstick carrots that I have pre-steamed just briefly. I also add a teaspoon or two of rice vinegar to mellow out the fish sauce just a bit more. But this is delicious!

Regina C B.

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Regina C B.

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Anne W.

Perfect meal after a hot weekend! The pepperiness really set it apart. I only had a small persian cucumber so I added bean sprouts for some extra crunch and used moringa pad thai noodles instead of vermicelli due to local availability. Will definitely add this to the normal rotation.


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