Hanoi Crisp Parcels With Vermicelli Salad Bun Nem Ran Recipes

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TERIYAKI SHRIMP AND PINEAPPLE PARCELS



Teriyaki Shrimp and Pineapple Parcels image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime

Steps:

  • Cook the rice to according to the package instructions; allow to cool.
  • Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
  • In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
  • To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
  • Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO



Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao image

Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

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
2 cups shredded iceberg lettuce
1 1/2 cups bean sprouts
1/2 cup cilantro, sprigs
1/2 cup basil sprig
4 tablespoons chopped peanuts
8 ounces rice vermicelli
1 -1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

Steps:

  • 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.

Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2

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