Vietnamese Shrimp Prawn Noodle Salad

Craving a vibrant, flavorful explosion in a bowl? This Vietnamese Shrimp Noodle Salad is your answer, bursting with succulent shrimp, fresh herbs, and a tangy dressing that will wake up your taste buds.

Get ready to unlock the secrets to this iconic dish, including simple tricks for the perfect peanut and crispy shallot garnish.

Ingredients

Alright, let's gather what we need to make this awesome curry! First, you're gonna need about 800g of beef chuck—cut into 3cm cubes; trust me, it makes a difference! Plus, a teaspoon and a half of salt to get started.

Now, for the vibrant curry paste, we're diving into spices! Get six tablespoons of Kashmiri chili powder, but taste it first cause it can be fiery! Two teaspoons coriander seeds, three teaspoons cumin seeds, four cloves, and four green cardamom pods are essential.

Don't forget two teaspoons of cinnamon powder and a half teaspoon of black peppercorns. Freshness is key, so grab two tablespoons of roughly chopped fresh ginger and ten garlic cloves—yes, ten! A teaspoon each of brown sugar, fenugreek seeds, and a quarter teaspoon of turmeric will round things out. Finally, seven tablespoons of white vinegar and two cups of water will bind everything.

Preparation

Now that we've got all our ingredients lined up; let's get cooking! First off, you'll wanna toss your beef—that 800g of chuck—with 1 1/2 tsp of salt. Get it evenly coated; this'll help get some yummy flavor in that meat.

Next, we check the spiciness of your 6 tbsp of Kashmiri chili powder. Seriously, don't skip this! Wet your finger, dab a tiny bit, and give it a taste. Is it gonna blow your head off?! If so, tone it down later!

Now, for the curry paste, toss the paste ingredients (including 1 cup of water) into a small food processor. We're talking about the coriander/cumin seeds, cloves, cardamom pods, cinnamon/turmeric powder, peppercorns, ginger, garlic, sugar, fenugreek seeds, and vinegar! Blend 'em until smooth, then pour all over that salted beef.

Don't forget that leftover water! Swirl it in the processor; it gets all those good bits, and then dump it over the beef. Mix it all up now; cover, and let it marinate for, like, two hours, or so.

Cooking

Let's get this show on the road and turn that marinated beef into a mouthwatering Vindaloo! First, preheat your oven to 375°F. Easy peasy!

Now, it's curry sauce time. Melt 3 tablespoons of ghee (or butter) in a pot over medium-high heat. Fry up that finely chopped onion, ginger, and garlic until they're translucent—about 3 minutes! Hey, don't burn it, you'll make it taste bleh.

Then, throw in 1 1/2 teaspoons of black mustard seeds—pop, pop! Keep cooking 'til the onion gets tinged gold, stirring in 2 tablespoons of tomato paste for a minute. Stir, baby, stir!

Pour in 2 cups of low-sodium beef stock, pureeing it smooth with a stick blender. Add the beef, 10 curry leaves, bring to a boil, cover, and toss in the oven for 2 hours—or till it's falling-apart tender. You are doing really well!

Serving Suggestions

Once your Vindaloo is ready, it's time to plate this masterpiece and dig in! I usually go for a generous scoop of fluffy basmati rice – about 1 1/2 cups cooked. It's the perfect bed for the rich, robust curry.

Don't forget the naan! Tear off pieces and use them to mop up every last drop of that glorious sauce. Seriously, you don't want to waste a single bit!

To balance out the heat, a dollop of plain yogurt or raita is a must. I'm talking about 1/4 cup per serving! It'll cool your palate and add a creamy contrast. For a lighter option, try the salad with a lime based dressing. If you are feeling fancy, garnish it with 2 tablespoons of freshly chopped cilantro.

If you wanna add even more pizazz, toss in a side of thinly sliced cucumbers, about 1/2 a cucumber, sprinkled with a pinch of salt. Enjoy!