"This
Vietnamese noodle salad is perfect for the summer. It features a delicious
sauce, grilled shrimp, rice vermicelli, bean sprouts, and cucumber."
Serving: 2 | Prep: 35m | Ready in: 1h
Ingredients
• 1/4 cup white vinegar
• 1/4 cup fish sauce
•
2 tbsps. white sugar
•
2 tbsps. lime juice
•
1 clove garlic, minced
•
1/4 tsp. red pepper
flakes
•
1/2 tsp. canola oil
•
2 tbsps. chopped
shallots
•
2 skewers
•
8 medium shrimp, with shells
•
1 (8 oz.) package rice vermicelli noodles
•
1 cup finely chopped lettuce
•
1 cup bean sprouts
•
1 English cucumber, cut into 2-inch matchsticks
•
1/4 cup finely chopped pickled carrots
•
1/4 cup finely chopped diakon radish
•
3 tbsps. chopped
cilantro
•
3 tbsps. finely chopped Thai basil
•
3 tbsps. chopped fresh mint
•
1/4 cup crushed peanuts
Direction
•
In a small bowl, combine red pepper flakes, vinegar,
garlic, fish sauce, lime juice, and
sugar; set aside.
•
On medium heat, heat vegetable oil in a small pan.
Cook and stir in shallots for 8 mins
until soft and a bit caramelized.
•
Set the outdoor grill on medium heat; grease the
grate lightly. On each skewer, spike four shrimps; grill for 1-2 mins on each
side until pink and the outsides
are charred. Set aside.
•
Boil a big pot of water. Cook vermicelli noodles for
12 mins until soft; drain and rinse the vermicelli with cold water. Stir to
detach the noodles.
• To make the
vermicelli bowl, put the noodles in one side of every serving bowl. Place bean
sprouts and lettuce on the other side. Add caramelized shallots, cucumbers,
peanuts, carrots, mint, daikon, Thai basil, and cilantro on top. Serve vermicelli bowls with sauce on the side; top
with shrimp skewers. Drizzle sauce on top and toss to coat.
Nutrition Information
• Calories: 659 calories;
•
Total Carbohydrate: 112.3 g
•
Cholesterol: 36 mg
•
Total Fat: 12.8 g
•
Protein: 26.2 g
Sodium: 2565 mg