If you remember yesterday’s post, I’ve started to sift through our kitchen pantry in an attempt to jump start packing for our move to Maine. It’s quite amazing how much stuff actually piles up in those dark crevices. But the upside is that I’m scoring a bunch of interesting ingredients that I forgot I had! This Chilled Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham came to fruition after discovering some tasty rice noodles that were hanging out next to the soba (future post?). So thanks to that great find (and Chef Stephanie Izard), here is today’s easy and refreshing recipe.

Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham

But before we dive into this easy recipe, first: blueberry nuoc cham with shrimp?? I know, sounds bizarre at first. I mean, fish sauce irks some people on it’s own. But combining that pungent sauce with sweet blueberries and sauteed shrimp just seems like a bad idea. But ohhh let me tell you, that statement is SO wrong.

The incredible combination of the salty fermented fish sauce with spicy jalapeno, zesty lime juice, and sweet blueberry juice takes that already umami-packed sauce from zero to a million in seconds. There’s something about the sweet earthiness of the blueberries that makes the nuoc cham more balanced, more salty, and believe it or not, more fishy… in a good way. In fact, if the sauce’s color didn’t scream blueberry you wouldn’t know it was in there! You’ll be amazed at how intensely flavored this Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham is.

Still dont believe me? Maybe Chef Izard from Chicago’s Girl and Goat will help. Her recipe for blueberry nuoc cham has been a fave of many for years. Give it a try and let me know what you think. I bet you’ll be pleasantly surprised at how amazing and versatile this dish is. It’s perfect for lunch, dinner, on a warm, sunny day, or eaten as leftovers.

Vietnamese shaved vegetable salad

Ingredients for this recipe:

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Chilled Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham
This crisp and refreshing Chilled Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham is a perfect lunch or dinner meal for a warm Summer day.
Prep Time 30 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Shrimp
Noodle Salad
Blueberry Nuoc Cham
Prep Time 30 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Shrimp
Noodle Salad
Blueberry Nuoc Cham
Instructions
Shrimp
  1. Season shrimp with salt. In a skillet over high heat, add in the oil and heat until shimmering. Add in the shrimp. Cook shrimp on one side for 2 minutes then flip. Cook for additional 1-2 minutes. Transfer cooked shrimp to a plate and chill in the refrigerator. Toss with herb mix before serving.
Blueberry Nuoc Cham
  1. Place defrosted blueberries in a medium bowl and crush with hand or mallet to extract juice. Strain the juice into small bowl and discard the solids. Mix the remaining ingredients in with the blueberry juice. Set aside.
    blueberries
Noodle Salad and Serving
  1. Toss all of the noodle salad ingredients together in a large bowl. Season with with 1/2 of the blueberry nuoc cham, tossing to coat the whole salad. Place the chilled shrimp on the salad and garnish with more nuoc cham and herbs.
    Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham
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