Bun Vermicelli Noodle Dish

by Katie of:

dishinanddishes.com

INGREDIENTS FOR THE NUOC CHAM SAUCE:
1/4 cup fish sauce (I recommend 3 Crabs)
1/2 cup warm water
1/4 cup sugar (if you like it sweeter)
3 tablespoon lime juice
Optional:
1 t. Chili paste (or to taste)
1/4 t. red pepper flakes
1 T shredded carrot

DIRECTIONS FOR SAUCE:
In a large bowl, mix together the water, fish sauce, lime juice, and sugar until the sugar dissolves. Adjust seasoning, adding more lime juice if too sweet, more sugar if too sour and more fish sauce if it needs more salt. Stir in the remaining ingredients (Best to let set for at least 30 minutes to allow flavors to mingle.)
 
INGREDIENTS FOR THE BUN:
8 oz. rice noodles (I like the thinner size)
20 large size shrimp, peel, deveined, tails left on
1 cucumber, scraped of seeds and sliced into thin strips (about 1 cup)
1 head romaine lettuce, shaved thinly (about 2-3 cups)
1 cup carrot, cut into matchsticks
1 c. bean sprouts
1 c. cilantro chopped roughly
1 c. thai or regular basil, chopped roughly
1/2 c. mint, chopped roughly
 1/2 t. salt
1/4 t. pepper
Optional:  1/4 c. chopped peanuts or cashews
 
DIRECTIONS FOR BUN:
Preheat charcoal or gas grill or grill pan.  Skewer shrimp.  Lightly brush shrimp with olive or canola oil and sprinkle with salt and pepper. Grill shrimp 2-3 minutes per side, or until they are white and pink and have lost their opaqueness. 
 
Cook noodles according to package directions, drain and set aside.  Chop vegetables and herbs.  Arrange noodles in bottom of large bowl (as used for pasta dishes) arrange veggies around the edges.  Lay shrimp in center on top.  Drizzle 2-3 T. of sauce over top.  Toss and eat!
 

 

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