Seafood Vermicelli Noodle Salad Recipe

Prepare seafood

Rinse shrimp, scallops, and squid under cold water and pat dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper. Set aside.

Poach or sear seafood

Bring a medium pot of water to a gentle simmer and add 1 tbs fish sauce. Add shrimp and cook 1-2 minutes until pink and opaque; remove with a slotted spoon. Add scallops and cook 1-2 minutes until just opaque; remove. Briefly blanch squid rings 30-45 seconds until they curl and turn milky, then remove. Alternatively, heat 1 tbs vegetable oil in a skillet over medium-high heat and sear scallops 1-2 minutes per side, quickly sauté shrimp 1-2 minutes per side, and toss squid 30-45 seconds; don't overcook. Transfer all seafood to a bowl, let cool slightly, then chill in the refrigerator while you prepare the rest (seafood can be served slightly warm or chilled).

Soak and drain vermicelli

Place the dried rice vermicelli in a large heatproof bowl. Pour boiling water over the noodles to just cover and let sit 4-6 minutes (or follow package instructions) until tender but still slightly firm. Drain thoroughly in a colander and rinse under cold water to stop cooking. Toss gently with 1/2 tsp sesame oil to prevent sticking and set aside to cool.

Prepare vegetables and herbs

Julienne the carrot, cucumber, and red bell pepper. Thinly slice the red onion/shallot and green onions. Roughly chop the cilantro, Thai basil and mint. Combine carrot, cucumber, bell pepper, red onion, bean sprouts, green onion and herbs in a large mixing bowl.

Combine noodles with vegetables

Add the cooled vermicelli to the bowl of vegetables and toss gently to combine so the noodles distribute evenly among the vegetables.

Make dressing

In a small bowl or jar, whisk together 60 ml fresh lime juice, 45 ml fish sauce, 2 tbs light brown sugar, 1 tbs rice vinegar, 2 tbs water, 2 minced garlic cloves and 1 tsp finely chopped fresh red chili (or 1 tsp chili flakes). Taste and adjust balance: it should be bright, salty, sweet and tangy. Add more sugar to sweeten, lime to brighten, or water to thin. If you prefer a touch of toasted aroma, add 1/2 tsp sesame oil to the dressing.

Dress the salad

Pour about two-thirds of the dressing over the noodle-vegetable mixture and toss gently but thoroughly to coat. Reserve the remaining dressing to adjust seasoning after combining with seafood.

Add seafood

Add the cooled seafood on top of the dressed noodles and toss gently to combine, taking care not to break the scallops. If salad seems dry, add more of the reserved dressing to taste.

Finish and serve

Transfer salad to a serving platter or individual bowls. Sprinkle toasted chopped peanuts and fried shallots over the top. Garnish with additional chopped herbs and lime wedges on the side. Serve immediately so vegetables remain crisp and seafood maintains best texture.

Serve: makes 3-4 main-course servings or 4-6 appetizer portions. Leftovers: keep dressing separate and store salad in an airtight container for up to 24 hours in the refrigerator. Add dressing and peanuts just before serving to preserve crunch.