Vietnamese Shrimp Salad With Rice Verm..

Cooking Instructions

1. Cook rice vermicelli in large pot of boiling water for about 5 minutes, until tender but still firm. Drain and rinse thoroughly to cool.

2. Combine fish sauce, vinegar, sugar and garlic in small saucepan. Heat gently, stirring constantly, until sugar is dissolved. Set aside to cool.

3. Add shrimp and lemon half to medium-size pot of boiling water and poach shrimp in barely simmering water until pink and firm, about 2 to 3 minutes. Drain, discard lemon and set aside.

4. Place rice vermicelli in large mixing bowl and pour half of the dressing over. Toss well. Add shrimp, carrot, cucumber and scallions; toss again.

5. Serve immediately or hold for up to 1 day by refrigerating in airtight container. To serve, place on individual salad plates and garnish each with sprinkling of cilantro and peanuts. Pass remaining dressing at table.

Wine Pairing(s)

Cuvaison Chardonnay Napa Valley Carneros

Wynns Chardonnay

Flinders Bay Unoaked Chardonnay

Rosenblum 'Vintner's Cuvee' Chardonnay

Robert Mondavi 'Private Selection' Chardonnay

Schug Chardonnay

Ruffino 'Libaio' Chardonnay

Stonehaven Chardonnay

Esterlina Chardonnay

Latah Creek Chardonnay