Vietnamese Vermicelli and Lemongrass Grilled Shrimp Salad


  • 200 g rice vermicelli
  • 300 g shrimp, thawed and cleaned
  • Your choice of herbs: cilantro, mint, Thai basil, Asian chives, parsley, green onion
  • 1/2 English cucumber, sliced
  • 50 g carrots, peeled and julienned
  • 1 jalapeno or chili pepper, thinly sliced
  • Sesame seeds to taste
  • 100 ml Saigon Gourmet Fish Sauce
  • 100 ml Saigon Gourmet Lemongrass Sauce
  • Preparation: 15 minutes
  • Cooking time: 5 minutes
  • Portions: 2

A refreshing salad overflowing with flavours!


  1. Marinate the shrimp in the Lemongrass Sauce for 15 minutes.
  2. Cook the noodles in boiling water for 3 minutes, rinse under cold water and drain.
  3. Sear the shrimp in a skillet over medium-high heat for 5 minutes.
  4. Place all the ingredients over the vermicelli.
  5. Top with peppers, sesame seeds and Fish Sauce.
  6. Add salt and pepper to taste.


Our Lemongrass Sauce is a flexible, flavourful marinade that is perfect for all types of proteins. You can always replace the shrimp with another animal protein (chicken, pork or beef) or vegetable protein (tofu or seitan) and marinate it for 15 minutes before cooking.