Vermicelli Noodle Salad With Charred Tomatoes, Roma

Name: Vermicelli Noodle Salad With Charred Tomatoes, Romaine Lettuce, And Shrimp.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish Sauce Dressing (Nuoc Cham) - makes 2 cups; 1/2 cup hot water; 1/2 cup cold water; 1/4 cup sugar; 1/4 cup fish sauce; 3 tablespoons lime juice, fresh squeezed, about 1.5 to 2 limes; 1 head of garlic; 3 bird's eye chili pepper (Thai chili pepper); Vermicelli Noodle Salad with Charred Tomatoes, Romaine Lettuce, and Shrimp; 1 teaspoon fish sauce; 1 teaspoon olive oil; 1/2 teaspoon sugar; 1/2 teaspoon black pepper, freshly ground; 1 pound Vietnamese vermicelli noodle (bun giang tay); 6 plum tomatoes; 4 whole romaine lettuce; 1/4 whole red onion; 1 bunch mint; 1 bunch Thai basil; 1 bunch perilla leaves; 1 bunch cilantro

Servings: persons

Fish Sauce Dressing (Nuoc Cham) - makes 2 cups
1/2 cup hot water
1/2 cup cold water
1/4 cup sugar
1/4 cup fish sauce
3 tablespoons lime juice, fresh squeezed, about 1.5 to 2 limes
1 head of garlic
3 bird's eye chili pepper (Thai chili pepper)
Vermicelli Noodle Salad with Charred Tomatoes, Romaine Lettuce, and Shrimp
1 teaspoon fish sauce
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon black pepper, freshly ground
1 pound Vietnamese vermicelli noodle (bun giang tay)
6 plum tomatoes
4 whole romaine lettuce
1/4 whole red onion
1 bunch mint
1 bunch Thai basil
1 bunch perilla leaves
1 bunch cilantro

1
Deseed the bird's eye chili pepper or leave the seeds in if you want the dressing to be extra spicy. Finely mince the garlic and bird's eye chili together. Set aside.
2
In a large glass bowl, add the sugar and hot water. Stir until the sugar is dissolve. Add the minced garlic and chili pepper, cold water, fish sauce, and lime juice. Mix well.
3
Chill the dressing for at least 30 minutes. Dressing can be made overnight.
4
Deshell and devein the shrimps. Rinse under cold water and pat dry. Place shrimps in a glass bowl and add fish sauce, olive oil, sugar, and black pepper. Mix well and marinate for 30 minutes.
5
In a large pot of water, cook the vermicelli noodles. Strain the noodles in a colander and rinse well with cold water. Drain and set aside.
6
Hand tear or roughly chop the mint, Thai basil, perilla leaves, and cilantro. Set the herb mixture aside.
7
Thinly slice the red onion. Set aside.
8
Slice the plum tomatoes and whole romaine lettuce length wise. Drizzle the cut side with olive oil. Set aside.
9
Heat a large cast iron skillet or griddle until it is very hot and smokey. Place the tomatoes cut side down. Cook until cut side is charred. About 3 to 4 minutes. Set aside on a plate.
10
Wait until skillet is hot again. Place the romaine lettuce cut side down. Cook until cut side is slightly charred. About 2 to 3 minutes. Set aside on a plate.
11
Cook the shrimp on the same skillet. About 1 to 2 minutes on each side. Set aside.
12
Divide the noodles into 4 servings. Place noodles in large individual serving bowls.
13
Chop the charred lettuce into bite size pieces. One half whole lettuce per serving. Place on top of noodles.
14
Slice the charred tomatoes lengthwise. Chop into bite size pieces. Three half plum tomatoes per serving. Place on top of noodles.
15
Add the shrimp (four per serving), sliced onions, and herb mixture on top of the noodles as well.
16
Place fish sauce dressing in four small bowls. Half a cup each bowl. Serve noodles and dressing side by side. Pour dressing on noodles before eating. Mix and enjoy.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Fish Sauce Dressing (Nuoc Cham) - makes 2 cups, 1/2 cup hot water, 1/2 cup cold water, 1/4 cup sugar, and more.

Yes, Vermicelli Noodle Salad With Charred Tomatoes, Romaine Lettuce, And Shrimp. falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vermicelli Noodle Salad With Charred Tomatoes, Romaine Lettuce, And Shrimp.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions