Equipment
Ingredients
Peanut-Fish Sauce Dressing
- 60 g creamy peanut butter
- 30 ml hoisin sauce
- 15 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 2 g lime zest, finely grated
- 45 ml warm water
Noodles and Base
- 200 g rice vermicelli noodles, dry
- 150 g butter lettuce, washed and torn into bite-sized pieces
- 15 g fresh mint, leaves picked from stems
- 15 g fresh cilantro, leaves picked from stems
- 15 g fresh thai basil, leaves picked from stems
Shrimp
- 400 g shrimp, peeled and deveined
- 15 ml neutral cooking oil
- 2 garlic, minced
Garnish
- 30 g roasted peanuts, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 30 g
- Carbohydrates
- 50 g
- Fat
- 17 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 686 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 161 mg
- Potassium
- 692 mg
- Calcium
- 128 mg
- Iron
- 2.6 mg
- Magnesium
- 125 mg
- Phosphorus
- 449 mg
- Zinc
- 2.9 mg
- Vitamin A
- 96 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 27 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.4 mg
- Folate
- 15 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the peanut butter, hoisin sauce, fish sauce, lime juice, and lime zest. Gradually whisk in the warm water until the dressing reaches a smooth, pourable consistency.
Bring a medium pot of water to a rolling boil over high heat. Add the rice vermicelli noodles and cook for 3 to 4 minutes until tender but not mushy. Drain in a colander and immediately rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Heat the neutral cooking oil in a saute pan over medium-high heat. Add the minced garlic and saute for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2 to 3 minutes, flipping halfway, until they are entirely opaque pink and reach an internal temperature of 63 Celsius or 145 Fahrenheit.
Divide the torn butter lettuce evenly among four serving bowls. Top the lettuce with the cooled rice vermicelli noodles, then scatter the fresh mint, cilantro, and Thai basil leaves generously over each portion.
Arrange the cooked shrimp over the noodle and herb beds. Drizzle the prepared peanut-fish sauce dressing generously over the top of each bowl, and finish by scattering the crushed roasted peanuts. Serve immediately.
Chef's Notes
- To achieve the authentic flavor profile of a summer roll, do not skimp on the fresh herbs. The combination of mint, cilantro, and basil creates the characteristic aromatic freshness.
- If your peanut butter contains added sugar, you may want to balance the dressing with an extra splash of lime juice or fish sauce to maintain the savory profile.
- When preparing this meal in advance, keep the noodles, herbs, shrimp, and dressing in separate containers. Toss together right before eating to prevent the herbs from wilting and the noodles from absorbing all the dressing prematurely.
Storage
Refrigerator: 2 days — Store the dressing, cooked shrimp, and fresh vegetables in separate airtight containers to maintain texture.
Troubleshooting
Noodles are clumping together into a solid block
Cause: Noodles were not rinsed sufficiently after boiling to remove surface starches, or sat for too long before assembly.
Fix: Rinse the noodles again under cold water to separate them, shaking off excess moisture, and toss with a drop of neutral oil.
Prevention: Rinse noodles aggressively under cold running water immediately after draining, massaging them lightly with your hands.
Dressing is too thick or separated
Cause: Natural peanut butter was used and oil separated, or the water added was too cold to emulsify properly.
Fix: Whisk in an additional 15ml of warm water vigorously until the emulsion holds together.
Prevention: Ensure peanut butter is well-stirred before measuring, and use warm to hot water when thinning.
Cultural Context
This deconstructed salad draws direct inspiration from Vietnamese Gỏi cuốn, commonly known as summer rolls or fresh spring rolls. By translating the classic combination of rice vermicelli, fresh herbs, protein, and a peanut dipping sauce from a delicate rice paper wrapper into a bountiful bowl, the dish retains its vibrant, cooling characteristics while becoming an easily accessible weeknight meal.
