← Back to Search Results
Vietnamese Shrimp and Fennel Salad Recipe-2469

Photo by: Joseph De Leo
Comments: 0


Shrimp and shaved fresh fennel, with its anisey flavor, are a unique combination that is nicely complemented by the sweet and sour fresh lime dressing. If fennel is unavailable, substitute 1 pound blanched snow peas, sliced in half lengthwise.



  • 1 pound raw medium shrimp, peeled and deveined
  • 2 tablespoons rice wine or sake (optional)
  • 2 pounds fennel bulbs, stalks and root base trimmed, leaving 1/8 inch of the stem to hold the fennel together
  • 1/3 pound thin rice stick noodles, softened in hot water and drained
  • 3 cups grated carrots
  • 5 to 6 tablespoons coarsely chopped fresh cilantro leaves
  • ¼ cup finely chopped scallion greens
  • 3 tablespoons coarsely chopped fresh basil leaves


  • 1¼ teaspoons dried chile flakes
  • Juice of 4 to 5 limes or 2½ lemons (about 2/3 cup)
  • 1/3 cup fish sauce, or more to taste
  • 1/3 cup sugar
  • 1½ tablespoons minced garlic


FIRST Using a sharp knife, slice the shrimp lengthwise along the back in half. Bring 4 cups of water and the rice wine, if using, to a boil, add the shrimp, and cook about 1½ minutes after the water reaches a boil, or until the shrimp are opaque. Drain in a colander and rinse under cold running water. Drain again.

SECOND Holding each fennel bulb securely, cut lengthwise in half, then cut into slices about ¼ inch thick and 1½ inches long.

THIRD In a large stockpot, heat 2 quarts of water until boiling. Add the softened rice stick noodles and swirl in the hot water. Cook for 10 seconds, or until just tender. Remove with a strainer or a slotted spoon and drain thoroughly in a colander. Rinse under cold running water. Drain thoroughly and arrange on a deep serving platter.

FOURTH Bring the water back to a boil. Add the fennel slices and cook about 6 to 7 minutes, until crisp-tender. Drain, refresh under cold running water, and drain again thoroughly. Arrange the fennel slices over the noodles and sprinkle the carrots on top, leaving a slight indentation in the center. Arrange the shrimp in the center. Sprinkle the cilantro, scallion greens, and basil on top.

FIFTH Soak the dried chile flakes in the lime juice for 2 to 3 minutes in a medium bowl. Add the remaining Dressing ingredients, and stir to dissolve the sugar. Spoon the dressing onto the salad or serve on the side. Eat at room temperature or chilled.


Fresh fennel is rich with the phytonutrient limonene, which may help prevent certain types of cancer.

Coriander seed and fresh cilantro aid digestion, remove heat from the body, and serve as diuretics.

© 2005 Nina Simonds

Nutritional Information

Nutrients per serving (% daily value)

307kcal (15%)
1511mg (63%)
2g (3%)
0g (2%)
115mg (38%)
528mcg RAE (18%)
34mg (57%)
154mg (15%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
living-raw-food Living Raw Food
by Sarma Melngailis
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?