Vietnamese shrimp and cucumber salad


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsThe classic Vietnamese flavors of lime, chiles, and mint combine here to produce a wonderful summer salad. Be sure to obtain fish sauce, as it is vital to the taste of the finished dish.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 3 Minutes


  • 12 large raw shrimp, peeled and deveined, with heads and tails removed
  • 2 tbsp vegetable oil
  • 1 tsp rice wine vinegar
  • 1 tsp sugar
  • 1 red chile, seeded and very finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp Vietnamese fish sauce (nuac nam) or Thai fish sauce (nam pla)
  • 1 tbsp lime juice
  • 1 tbsp chopped Vietnamese mint (rau ram) or other fresh mint leaves, plus a few sprigs to serve
  • 1 green papaya, peeled, seeded, quartered lengthwise, and thinly sliced
  • ½ cucumber, seeded and cut into thin strips
How to Make It
  1. Spread the shrimp out on a foil-lined grill rack, brush with the oil, and grill over medium heat for 2–3 minutes, or until they turn pink.
  2. Meanwhile, whisk the rice wine vinegar, sugar, chile, garlic, fish sauce, lime juice, and 2½ fl oz (75ml) cold water together in a bowl until the sugar dissolves. Add the cooked shrimp to the bowl and stir until they are coated in the dressing. Let cool completely.
  3. Add the chopped rau ram or mint, papaya, and cucumber, and toss together. Transfer the salad to a serving plate, with the shrimp on the top, and garnish with mint sprigs.

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