Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
5 ounces uncooked rice vermicelli noodles |
1/2 cup lukewarm water |
3 tablespoons granulated sugar |
1/4 cup fresh lime juice |
1 tablespoon rice vinegar |
5 teaspoons fish sauce (such as three crabs) |
2 serrano chiles, thinly sliced |
4 cups (1/4-inch) slices green leaf lettuce |
3 cups diagonally cut slices seeded kirby (pickling) cucumber (about 2) |
1/4 cup cilantro leaves |
1/4 cup torn thai basil leaves |
1/4 cup torn mint leaves |
2 teaspoons cornstarch |
1 teaspoon dark brown sugar |
1/4 teaspoon salt |
3/4 teaspoon white pepper |
1 pound large shrimp, peeled and deveined |
2 tablespoons canola oil, divided |
1/3 cup (1/4-inch) slices green onions |
3 garlic cloves, finely chopped |
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped |
Directions:
1. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
2. 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.
3. Combine lettuce, cucumber, and herbs; set aside.
4. 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.
5. 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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