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If you’re venturing out to learn a new cuisine, trust the professionals at Cooking Light Global Kitchen, by New York Times best-selling author David Joachim, for your new go-to book for making easy global recipes at home. Ready to make healthy Vietnamese food at home? Try this recipe for savory grilled Vietnamese shrimp over tangy rice noodle salad.

Thin rice noodles tend to clump together when cooked. But Andrea Nguyen, author of Into the Vietnamese Kitchen, developed a cool trick that keeps them from sticking too much: Invert a small bowl in the bottom of the colander for the noodles to drape over as they drain. “We’re scrappy, clever cooks,” says Nguyen. The proof is in this complete meal that stretches the main protein (shrimp) with lettuce, cucumbers, herbs and nuts. The bold flavor comes from nuoc cham, Vietnam’s go-to sauce for dipping and drizzling that’s sweet, sour, salty, hot, and savory all at once.

Reprinted with permission from Cooking Light Global Kitchen