Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
A warm weather favorite in Vietnamese restaurants. Very cooling! Ingredients:
6 ounces shrimp, cleaned and deveined |
2 stalks lemongrass |
2 tablespoons peanut oil |
4 cloves garlic, minced |
1/8 teaspoon red pepper flakes (optional) |
2 cups onions, cut into slivers |
2 teaspoons fish sauce |
1 teaspoon sugar |
2 cups shredded iceberg lettuce |
1 1/2 cups bean sprouts |
1/2 cup cilantro, sprigs |
1/2 cup basil sprig |
4 tablespoons chopped peanuts |
8 ounces rice vermicelli |
1 -1 1/2 cup nuoc nam (nuoc cham (vietnamese spicy fish sauce)) |
Directions:
1. Bring water to a boil in a large pot; stir in vermicelli.
2. Cook until just tender and drain in colander.
3. Flatten lemongrass with cleaver and mince white part; discard rest.
4. Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
5. Cook until lemongrass is slightly wilted.
6. Add onions and stir-fry until onions are tender.
7. Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
8. For each salad place 1 cup of lettuce in bottom of bowl.
9. Top with 3/4 cup of bean sprouts.
10. Place half the cooked noodles over vegetables in bowl.
11. Top noodles with lemongrass shrimp and onions.
12. Garnish with peanuts.
13. Serve with a plate of cilantro sprigs and basil sprigs.
14. Also serve a bowl of Nuoc Mam, Nuoc Cham (Vietnamese Spicy Fish Sauce), about 1/2-3/4 cup per salad.
15. Place Tuong Ot Sriracha (Viet hot sauce) or sambal oeleck on the table as condiments.
|
|