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.
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.
Ingredients for this recipe: