Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao

READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to a boil in a large pot; stir in vermicelli.
  • Cook until just tender and drain in colander.
  • Flatten lemongrass with cleaver and mince white part; discard rest.
  • Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
  • Cook until lemongrass is slightly wilted.
  • Add onions and stir-fry until onions are tender.
  • Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
  • For each salad place 1 cup of lettuce in bottom of bowl.
  • Top with 3/4 cup of bean sprouts.
  • Place half the cooked noodles over vegetables in bowl.
  • Top noodles with lemongrass shrimp and onions.
  • Garnish with peanuts.
  • Serve with a plate of cilantro sprigs and basil sprigs.
  • Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
  • Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.
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