Fourth of July

Adam's Vietnamese Rice Noodles with fresh domestic gulf Shrimp - glutenĀ free!

May 14, 2015
5 Ratings
  • Serves 6-8 as main dish
Author Notes

My wife and I own an eatery and catering company in downtown Asheville, NC called 67 Biltmore and we feature fresh & seasonal comfort foods. This is one of the recipes that our customers love the most in the hot Spring and Summer months in the South. It features gluten free noodles and coastal shrimp! It is a fresh and healthy recipe that hits your taste buds in a lot of ways. It's salty, sour, a little sweet, and spicy! —67biltmore

What You'll Need
  • 14 ounces rice noodles
  • 3/4 cup lime juice
  • 3/4 cup Asian fish sauce
  • 1 teaspoon chili sauce, I recommend sambal oelek or sriracha
  • 1 teaspoon brown sugar
  • 1 pound domestic shrimp
  • 1 cup sliced red onion
  • 1.5 cups shaved carrots
  • 1.5 cups julienned bell pepper
  • 1.5 cups thinly sliced celery
  • 1 bunch chopped cilantro
  • 1 bunch lemongrass
  • 3 bunches limes, cut in half
  1. soak rice noodles for 10 minutes. while noodles are soaking, bring 4 quarts of water to a boil. once rice noodles are soaked, boil them for 4.5 minutes and then drain them and let them completely cool.
  2. in a large pot, bring 1 bunch of lemongrass and 3 limes cut in half to a boil. place the shrimp in this mixture and let boil for 5 minutes. drain the mixture and set shrimp aside to completely cool.
  3. chop onion, carrots, bell pepper, celery and cilantro. This recipe works well with whatever vegetables you have on hand and whichever vegetables are seasonal. Sugar snap peas and radish are some of our alternate favorites!
  4. whisk together 3/4 cup lime juice, 3/4 cup Asian fish sauce, 1 teaspoon chili sauce, and 1 teaspoon brown sugar.
  5. Once all of the ingredients have completely cooled, put all ingredients together in a large bowl and pour the sauce over the ingredients, mix all together and serve immediately, or refrigerate and serve as a cold salad at the warmest part of the day!

See what other Food52ers are saying.

  • loubaby
  • Ben
  • 67biltmore

3 Reviews

Ben May 8, 2019
I found boiling the shrimp like this didn't infuse much flavor in the shrimp. I ended up doing a high heat saute of the shrimp with garlic, soy sauce, and the lemon grass from the boil.
loubaby May 17, 2015
how many lemongrass stalks are in your bunch? Also how many limes in your bunch?
67biltmore May 18, 2015
3 limes, 5-6 stalks (Sorry there wasn't an option to write that in)