Vietnamese Spinach Salad with Shrimp

Introduction

History

This recipe originates from Vietnam, where fresh ingredients are abundant and often used in traditional dishes. The combination of spinach and shrimp creates a harmonious balance of flavors and textures that is both satisfying and nutritious.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh spinach leaves for the best flavor and texture.

- Cold cooked shrimp works best in this recipe, as it adds a refreshing element to the salad.

- Adjust the amount of fish sauce and sugar to suit your taste preferences.

Serving Suggestions

Serve the salad as a light lunch or dinner, or as a side dish to accompany a main course. Pair it with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Toss the salad gently to ensure that the ingredients are evenly coated with the dressing.

- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

Use baby spinach or arugula instead of regular spinach.

- Substitute the fish sauce with soy sauce for a different flavor profile.

Make Ahead Tips

Prepare the dressing and chop the vegetables ahead of time, but wait to toss the salad with the dressing until just before serving to prevent the spinach from wilting.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with chopped peanuts and a wedge of lime for squeezing.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. Serve it alongside a bowl of steamed rice or noodles for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze the salad, as the texture of the spinach and shrimp may become mushy when thawed.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 18g

Fats

Total Fat: 12g

Saturated Fat: 2g

Proteins

Protein: 25g

Vitamins and minerals

Vitamin A: 180%

Vitamin C: 45%

Iron: 20%

Calcium: 15%

Alergens

Contains peanuts and shellfish.

Summary

This Vietnamese Spinach Salad with Shrimp is a nutritious dish that is high in protein and vitamins. It is a great option for those looking for a healthy and delicious meal.

Summary

Vietnamese Spinach Salad with Shrimp is a light and refreshing dish that is perfect for a healthy meal or side dish. With a balance of flavors and textures, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Vietnamese Spinach Salad with Shrimp. It was a warm summer day, and I had just finished shopping at the local farmers market. As I was walking back to my car, I saw a small group of people gathered around a food stall. Curious, I made my way over to see what they were serving.

There, I met a lovely Vietnamese woman named Linh who was selling a variety of traditional dishes. One of the dishes that caught my eye was a vibrant spinach salad with plump, juicy shrimp. I couldn't resist ordering a serving, and as soon as I took my first bite, I was hooked.

The flavors were unlike anything I had ever tasted before - the fresh spinach was crisp and tender, the shrimp were perfectly cooked and seasoned, and the dressing was a perfect balance of tangy and sweet. I knew right then and there that I had to learn how to make this dish myself.

I struck up a conversation with Linh and asked her if she would be willing to share her recipe with me. She smiled warmly and agreed, pulling out a worn notebook from her apron pocket. She flipped through the pages until she found the recipe for the spinach salad with shrimp, written in her delicate handwriting.

Linh patiently walked me through each step of the recipe, explaining the importance of using fresh ingredients and how to properly season and cook the shrimp. She told me stories of her childhood in Vietnam, where she learned to cook from her grandmother who passed down generations-old recipes.

As we chatted and cooked together, I felt a sense of connection with Linh and her culture. I could see the love and care she put into each dish she made, and I was grateful for the opportunity to learn from her.

After several hours of chopping, mixing, and tasting, the salad was finally ready. I took a bite and closed my eyes, savoring the explosion of flavors in my mouth. It was even better than I remembered, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Linh's Vietnamese Spinach Salad with Shrimp countless times, sharing it with friends and family who have all fallen in love with it. Each time I make it, I am reminded of that fateful day at the farmers market and the kindness of a stranger who was willing to share her culinary expertise with me.

As I sit here now, at my kitchen table, writing down this story, I am grateful for all of the recipes I have collected over the years from various places and people. Each one tells a story, a memory, a connection to someone or something that has touched my life in some way.

And as I continue to cook and share these recipes with others, I am reminded of the power of food to bring people together, to create bonds and memories that last a lifetime. I am grateful for the gift of cooking and the joy it brings me, and I know that I will continue to learn and grow in the kitchen for years to come.

Categories

| Carrot Recipes | Lime Juice Recipes | Peanut Recipes | Shrimp Recipes | Spinach Recipes | Vietnamese Recipes | Vietnamese Salads |

Recipes with the same ingredients