Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao

Total Time
40mins
Prep 15 mins
Cook 25 mins

A warm weather favorite in Vietnamese restaurants. Very cooling!

Ingredients Nutrition

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, recipe#25375, about 1/2-3/4 cup per salad.
  15. Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

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