Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao

Sue Lau's Note:

A warm weather favorite in Vietnamese restaurants. Very cooling!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

For the Shrimp

• 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

For the Salad

• 2 cups shredded iceberg lettuce
• 1 ½ cups bean sprouts
• ½ cup cilantro , sprigs
• ½ cup basil sprig
• 4 tablespoons chopped peanuts
• 8 ounces rice vermicelli
• 1 -1 ½ 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.