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Vietnamese Shrimp and Fennel Salad

Vietnamese Shrimp and Fennel Salad Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 307kcal (15%)
Total Fat 2g (3%)
Saturated Fat 0g (2%)
Cholesterol 115mg (38%)
Total Carbohydrate 53g
Dietary Fiber 7g
Sugars 15g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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