Vietnamese Shrimp Salad


  • 3 stalks lemongrass
  • 2 pounds medium shrimp, leave shells on
  • Nuoc Cham (spicy fish sauce):
  • 1 lime, juiced, 2 tablespoon
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 3 cloves garlic
  • 2 fresh red chiles, minced
  • 1 head lettuce (green leaf, red leaf, or romaine)
  • 1/4 cup fresh mint leaves
  • 1/4 cup coarsely chopped cilantro
  • 2 shallots, sliced and fried
  • 6 cloves garlic, sliced and fried
  • 2 red jalapenos, seeded and minced
  • 2 tablespoons roasted peanuts, coarsely chopped


  • 1. Mince one stalk of lemongrass and reserve. Bruise the other two stalks and cut into 2" long pieces. Bring 1 quart of water to boil with the bruised lemongrass and continue boiling for 5 minutes. Add in shrimp and cook until just done, when flesh turns pink.
  • 2. Drain and let shrimp cool. Peel shrimp at this point.
  • 3. Toss the shrimp with the minced lemongrass and place in a bowl, covered. Refrigerate until ready to use.
  • 4. In the mean time, prepare Nuoc Cham (the dressing) by mixing all the ingredients together in a bowl. Set aside for a least 5 minutes before use.
  • To serve: Toss the shrimp with half of the dressing, mint, cilantro, shallots, garlic and chile and mix with washed torn lettuce leaves. Garnish with peanuts and a couple of springs of cilantro. Serve salad with the remain dressing on the side.


  • SOURCE: Rhoda Yee, CCA