Name: Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 5 ounces uncooked rice vermicelli; 1/2 cup lukewarm water; 3 tablespoons granulated sugar; 1/4 cup fresh lime juice; 1 tablespoon rice vinegar; 5 teaspoons fish sauce; 2 serrano chilies, thinly sliced (can sub other chili peppers); 4 cups green leaf lettuce, chopped into 1/4-inch strips; 3 cups kirby cucumbers (about 2); 1/4 cup cilantro leaf, coarsely chopped; 1/4 cup torn Thai basil; 1/4 cup torn mint leaf; 2 teaspoons cornstarch; 1 teaspoon dark brown sugar; 1/4 teaspoon salt; 3/4 teaspoon white pepper; 1 lb large shrimp, peeled and deveined; 2 tablespoons canola oil, divided; 1/3 cup green onion, sliced thin; 3 garlic cloves, finely chopped; 1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Recipe by gailanng

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Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.

Ready In:: 45mins
Serves:
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ingredients

5 ounces uncooked rice vermicelli
¹⁄₂ cup lukewarm water
3 tablespoons granulated sugar
¹⁄₄ cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce
2 serrano chilies, thinly sliced (can sub other chili peppers)
4 cups green leaf lettuce, chopped into 1/4-inch strips
3 cups kirby cucumbers (about 2)
¹⁄₄ cup cilantro leaf, coarsely chopped
¹⁄₄ cup torn Thai basil
¹⁄₄ cup torn mint leaf
2 teaspoons cornstarch
1 teaspoon dark brown sugar
¹⁄₄ teaspoon salt
³⁄₄ teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
¹⁄₃ cup green onion, sliced thin
3 garlic cloves, finely chopped
¹⁄₂ cup dry-roasted unsalted peanuts, coarsely chopped

directions

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
Combine lettuce, cucumber, and herbs; set aside.
Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

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@gailanng

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@gailanng

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"Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over."

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creation by gailanng

11/9/2014

Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.