Vietnamese Bbq Shrimp Vermicelli Recipe Bun Tom Heo Nuong Recipe 475

VIETNAMESE BBQ SHRIMP VERMICELLI RECIPE (BUN TOM HEO NUONG) RECIPE - (4.7/5)

Steps:

• Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside. Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs. Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately. Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe Ingredients: 1/4 cup fish sauce 1/2 cup warm water 1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter) 3 tablespoon lime juice Method: Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved. Cook's Notes: 1.To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving. 2.For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it's too salty or strong for your taste, add more water and sugar. 3.For fish sauce, I recommend 3 Crabs brand Fish Sauce.

VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG

Steps:

• Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
• Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
• Soak the wooden skewers in water for 20-30 minutes.
• Prepare grill or preheat broiler.
• To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
• Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
• Serve shrimp with the dipping sauce.
• A good accompaniment would be steamed rice, or an Asian noodle dish.

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO

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.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.