Vietnamese Glass Noodle Salad (Gỏi Miến)

Ingredients

• 8 oz Glass noodles (mung bean noodles)
• 1 lb Shrimp
• 1 medium Carrots
• 1 medium Cucumber
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1 cup Bean sprouts
• 3 tbsp Fish sauce
• 3 tbsp Lime juice
• 2 tbsp Sugar
• 1 clove Garlic
• 1/4 tsp Red pepper flakes

Instructions

1. 1Cook the 8 oz of glass noodles in a large heavy-bottomed pot of boiling water for 3-5 minutes, or until tender but still slightly firm. Drain the noodles and rinse them thoroughly with cold water to stop the cooking and prevent sticking. Set aside.
2. 2While the noodles cook, prepare the 1 lb of shrimp. If the shrimp are not already peeled and deveined, do so now. Place the prepared shrimp in a steamer basket over simmering water, cover, and steam for 3-5 minutes, or until the shrimp turn pink and opaque. Alternatively, boil the shrimp in water for 2-3 minutes until pink and cooked through. Remove from heat and set aside.
3. 3Prepare the vegetables. Using a julienne peeler or a sharp knife, cut the 1 medium carrot and 1 medium cucumber into thin, matchstick-sized strips. Rinse the 1 cup of bean sprouts under cold water.
4. 4Make the dressing. In a small bowl, whisk together the 3 tbsp of fish sauce, 3 tbsp of lime juice, 2 tbsp of sugar, 1 minced clove of garlic, and 1/4 tsp of red pepper flakes until the sugar is dissolved. This mixture will be the tangy nuoc cham dressing.
5. 5Assemble the salad. In a large mixing bowl, combine the cooked 8 oz of glass noodles, the cooked 1 lb of shrimp, the julienned 1 medium carrot, the julienned 1 medium cucumber, the 1/4 cup of mint leaves, the 1/4 cup of cilantro leaves, and the 1 cup of bean sprouts. Pour the prepared dressing over the salad ingredients.
6. 6Gently toss all the ingredients together in the large mixing bowl until everything is evenly coated with the dressing. Serve the Vietnamese Glass Noodle Salad immediately for the best texture and flavor.

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